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.
