Cover and chill if made ahead. Bake, uncovered at 400 for 20 to 25 minutes or until very hot throughout. Remove from oven. Quickly garnish with some or all of the following:
1/4 cup chopped green onion, including tops and about 1 cup pitted ripe olives In the center, mound 1 can thawed avocado dip or 1 medium ripe avocado, peeled, pitted and coarsely chopped and top with about 1 cup sour cream. Add a mild, red pickled pepper and fresh parsley sprigs. Then quickly tuck about 8 cups fried tortillas or corn chips just around the edges of the bean mixture, making a petal effect and serve at once. Scoop up bean mixture with tortilla pieces. If desired, keep latter hot on electric warming tray while serving.
Serves 10 to 12