1Spread 1/4 cup refried beans over each of 4 tortillas.
2Place 1 bean-topped tortilla in 10-inch skillet over medium heat. Spread 2 tablespoons dip over beans. Top with additional tortilla. Heat 5 minutes.
3With large pancake turner, turn quesadilla; heat 1 to 2 minutes longer. Repeat with remaining tortillas and dip.
4Cut each quesadilla into 8 wedges. Serve with guacamole and salsa.