Seven-layer mexican dip

 

                     Tortilla chips are the perfect accompaniment for that mexican dip. To really cut preparation time, substitute store-bought guacamole for the homemade.

Makes about 6 cups

• 1 clove garlic
• 1 can/16 ounces kidney beans, rinsed and drained
• ¼ cup mild or medium-hot salsa
• 1 teaspoon chili powder
• ¾ teaspoon ground cumin
• 1 recipe Guacamole (recipe below)
• Two-third cup sour cream
• ¾ cup sliced pitted black olives
• ½ cup chopped tomatoes, drained
• 1 large green onion, sliced
• ½ cup shredded Cheddar cheese

1. Place garlic in food processor, whirl until chopped ; add drained beans, salsa, chili powder and cumin.
2. Whirl until smooth, about 1 minute ; spread in large serving dish.
3. Spread guacamole over bean mixture, leaving a border of bean mixture showing ; spoon sour cream in center and spread level almost to edges, leaving guacamole border.
4. Sprinkle olives evenly on top ; spoon on tomatoes, spreading level.
5. Sprinkle on green onion and cheese.
6. Cover and refrigerate up to 4 hours before serving.

Guacamole

• 2 green onions, cut into 1-inch lengths
• 1 tablespoon chopped cilantro
• 2 ripe avocados
• 2 tablespoons lime juice
• 1 tablespoon medium or medium-hot salsa
• ½ teaspoon salt
• ¼ teaspoon liquid red-pepper seasoning

1. Place green onion and cilantro in food processor ; whirl until chopped.
2. Halve avocados, peel and pit ; cut avocados into 2-inch pieces.
3. Add half of avocado to green onion mixture in food processor ; add lime juice, salsa, salt and red-pepper seasoning.
4. Whirl using on/off pulse until finely chopped.
5. Add remaining avocado ; whirl with on/off motion to desired consistency.
6. Scrape guacamole to serving dish.

BON APPÉTIT