7 - Layer Mexican Dip

This is a delicious appetizer that can be made ahead. I particularly like the use of black beans, instead of the standard refried beans. This version of the recipe is one I have adapted from two sources, including Grazing: Portable snacks and finger foods for anytime, anywhere by Julie Van Rosendaal. Enjoy!

Ingredients:

1 - 14 oz can black beans, rinsed and drained

1 clove garlic, crushed

1 Tb. lime juice

1/2 tsp. each chili powder and ground cumin

pinch salt

1/2 cup salsa

guacamole (see my recipe under appetizers or make/buy your own)

250 ml. sour cream

4 oz. cream cheese

1/2 - 1 cup cheddar cheese

1/2 cup sliced black olives (optional)

1/3 cup sliced green onion

In a food processor, combine one can drained and rinsed black beans, 1 clove garlic (minced), 1 Tb. lime juice, 1/2 tsp. cumin, 1/2 tsp. chili powder and pinch of salt.

Spread first layer in pie plate (I will let you in on a little secret: I blended the sour cream and cream cheese first, so I wouldn't have to wash out the f.p. container. That is why the beans look a little more white than usual).

Blend 1/2 cup sour cream and cream cheese (4 oz). Once smooth, layer on top of beans.

Make guacamole and spread on top of sour cream layer.

Spoon 1/2 cup salsa over top of guacamole

Sprinkle 1/2 - 1 cup cheddar cheese, 1/3 cup sliced green onions and 1/2 cup black olives (optional). Cover and refrigerate until ready to use.

This is best served with "Fresh is Best Salsa Company" Tortilla Chips, a local business.