Multilayered Mexican Dip

By doodanger

Equally tasty with crackers, tortilla chips or lightly blanched crudites like broccoli, cauliflower and baby zucchini, this spicy dip is always a hit at a party.

Ingredients

• 1 can (14 oz./398ml.) refried beans
• 1 1/4 c (300ml.) sour cream
• 1/4 tsp. (1ml.) salt
• 1/4 tsp. (1ml.) ground cumin
• dash hot pepper sauce
• 2 ripe avocados
• 1/3 c. (75ml.) finely chopped onion
• 1 tbsp. (15ml.) lime juice
• 1/4 tsp. (1ml.) hot pepper flakes
• 1/3 c. (75ml.) sliced green onions
• 1/2 c. (125ml.) sliced pitted black olives
• 2 tomatoes chopped
• 2 c. (500ml.) shredded cheddar cheese

Details

Servings 24

Preparation

Step 1

In bowl, blend together beans, 1/4c. (50ml.) of the sour cream, salt, cumin and hot pepper sauce; spread evenly over tray 12 inches (30cm.) in diameter and at least 1 1/2" (4cm.) deep.

Peel and pit avocados. In bowl, mash avocados, chopped onion, 1/4c. (50ml.) of the sour cream, lime juice and pepper flakes; spread over refried bean layer. Top with remaining sour cream. Garnish with concentric rings of green onions on outside, black olives, tomatoes, and cheese in centre. Cover and refigerate until serving time.