Seven layer dip

 
                              SEVEN LAYER DIP
 
 Recipe By     : Ann Hodgman, "Beat That! Cookbook
 Serving Size  : 20   Preparation Time :
 Categories    : Appetizers                       Dips
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         *** BEAN LAYER ***
   16      ounces        canned kidney beans -- or pinto beans,
                         -- drained & rinsed
    2      tablespoons   jalapeno peppers -- seeded, finely
                         -- chopped, or to
                         -- taste
    1      tablespoon    cider vinegar
    1      teaspoon      chili powder
      1/2  teaspoon      ground cumin
    1      tablespoon    fresh parsley -- minced
                         salt -- to taste
                         *** GUACAMOLE LAYER ***
    3                    ripe avocados -- halved, peeled &
                         -- pitted
    1      small         red onion -- minced
    2                    scallions -- chopped fine
    2      cloves        garlic -- (large), chopped
                         -- fine
      1/4  cup           fresh lime juice -- or to taste
    2      teaspoons     ground cumin
    1      teaspoon      pepper -- freshly ground
                         salt -- to taste
                         *** OTHER THINGS ***
    3      large         tomatoes -- deglopped & finely
                         -- chopped
      3/4  cup           salsa -- well drained
    1      pint          sour cream
    2      cups          extra-sharp Cheddar -- grated
                         tortilla chips -- for serving
 
 BEAN LAYER: In a medium bowl, mash everything together until relatively
 smooth.
 
 GUACAMOLE LAYER: Ditto.  If you're making the guacamole ahead of time, cover
 it very tightly with plastic wrap.  Don't bother burying an avocado pit inside
 the bowl to keep the guacamole green; it won't work.  Only keeping guacamole
 tart (with lime juice) and airtight (with plastic wrap) preserves its color -
 but it's not going to be a fresh green after 24 hours.
 
 OTHER THINGS: In a large, straight-sided baking dish or other serving module,
 spread the bean dip across the bottom.  Spread half of the chopped tomatoes
 over the bean dip.  Spread the guacamole over the chopped tomatoes.  Spread
 the drained salsa over the guacamole; the sour cream over the salsa; the other
 half of the tomatoes over the sour cream; and the grated Cheddar over the
 tomatoes.  (If you want 8 layers, you can add chopped black olives over the
 cheese for color.)
 
 Serve with lots of tortilla chips.
 
 Notes: From Ann Hodgman's BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd.,
 ISBN 1-881527-92-1, pages 14-15.
 
 Typos by K. Hudson Lipin, 09/05/98
               - - - - - - - - - - - - - - - - - -