Strain beans, reserving the liquids for possible use later.

Place beans, cumin and the entire can of rotel tomatoes and green chilis (with the liquid of the tomatoes and chilis0 into a food processor.  Blend until smooth, about 3 minutes.

If the bean dip seems too thick add a the reserved liquids from the beans a tablespoon at time until the desired thickness.  I usually thin it to pancake batter constancy.

Taste the beans.  Add salt as desired.

Dice the tomatoes to 1/4 " cubes.

Shred cheese.  NOTE.. preshredded cheese has non binders added for anti clumping and it will not melt well.  Take the time to shred your own, its worth it! 

Slice olives to 1/4" slices.  If you are using black and green olives cut one color olives to slices, and the other to a 1/4" dice for a varied presentation.

If using avocado you can mash it or dice it.  Alternatively you can use guacamole as it is made.

Place the beans into a serving bowl.  If you want warmed dip, place it into a serving bowl you can bake in.  Top with cheese. Bake at 350°  for 15 minutes until warmed through and cheese is melted.

Serve the toppings along the outer edges of the dip if you are putting the cheese into shapes or have decorative outlines on top. (see skull pic). If you are serving this as a normal dip... sprinkle all of the toppings evenly over the entire top of the dip and serve immediately.

Serve with tortilla chips.