Seven Layer Dip

Ingredients

• Servings: 8


• 1 (16 ounce) can refried beans (traditional variety)


• 1 (4.5 ounce) can chopped green chiles, undrained


• 1 tablespoon fresh lime juice, plus


• 2 tablespoons fresh lime juice for avocado layer


• 2 teaspoons chili powder


• 1/4 teaspoon ground cumin


• salt


• 3 avocados, halved, pitted, flesh spooned out


• 1 cup sour cream


• 1/2 cup mayonnaise


• 1 cup salsa (drain to equal 1 cup if salsa is especially runny)


• 3/4 cup sliced canned black olives, drained


• 1 cup grated pepper jack cheese


• 1/2 cup thin sliced scallion greens, green part only

Recipe

• mix beans, chiles, 1 tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. in a second small bowl, mash avocados with a fork; stir in remaining 2 tbs. lime juice and 1/2 teaspoon of salt to make guacamole. in a third small bowl, mix sour cream and mayonnaise.


• spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. sprinkle with olives, then cheese. (dip can be covered and refrigerated up to 2 days) to serve, sprinkle with green onions.