2 (3 ounce) cans condensed tomato soup
1 (3 ounce) can refried beans
1 (1 ounce) envelope cream cheese, softened
1 (6 ounce) can sliced ripe olives, drained
1 (1 ounce) packet instant lime pie filling
1 (4 ounce) can sliced ripe olives with juice
1 1/2 cups shredded Cheddar cheese
Place refried beans in a medium saucepan with water to cover. Bring to a slow boil, then remove from heat and stir in tomato soup.
Place cream cheese in a medium saucepan and cook over medium heat until melted. Mix in olives, lime juice and shredded cheese, stir until smooth. Transfer cream cheese mixture back to liquid form, whisking constantly.