Mushroom Refried Beans:

1. Heat the olive oil in a large frying pan.

2. Add the mushrooms and onions, sautéing until soft. About 8-10 minutes.

3. Transfer the mushrooms and onion to a food processor and add the ginger, oregano, fish sauce, and salt.

4. Puree for about one minute or until completely smooth. Set aside.

 Coconut Sour Cream:

1. Stir the coconut yogurt and lime juice until combined and set aside.

 Guacamole:

1. In a medium bowl, mash the avocado until smooth.

2. Add the remaining ingredients and stir to combine. Set aside.

 Cheese Sauce:

1. In a medium saucepan, bring the sweet potatoes and carrots to a boil. Reduce heat and allow to simmer until easily pierced with a fork. About 12-15 minutes. 

2. Once the sweet potatoes and carrots are tender, strain the water and add them to a high speed blender along with the remaining ingredients.

3. Blend on high until completely smooth. 

4. Pour the cheese sauce back into the saucepan and heat on medium low until just bubbling. Whisk in the arrowroot flour, stirring frequently to avoid clumps. 

5. Allow the cheese sauce to simmer until thickened. Stirring frequently to avoid burning.   About 3-4 minutes. 

6. Remove from heat and allow to cool completely. 

To assemble the dip:

1.  In a 9” dish, begin by layering the mushroom mixture on the bottom. 

 2.  Spread the coconut sour cream over the mushrooms followed by the black olives. 

 3.  Next carefully spread the guacamole over the coconut sour cream. 

 4.  Spoon the cheese sauce over the guacamole, spreading evenly with the back of a spoon.

 5.  Finally, sprinkle black olives, sliced green onion, red onion, and cilantro on the top.