Appetizers › Mexican Layered Dip

- use hot salsa or jalapeno peppers for more heat

- exact measurements not needed

• 15-oz can refried beans
• ½ jar salsa (mild, medium or hot - your choice)
• 3 green onions, white part only, sliced
• ½ tomato, seeded & diced
• 2 each small yellow & red sweet peppers, diced
• 2 medium avocados, mashed with a fork
• 1 clove garlic, minced
• 3-4 sprigs fresh cilantro, minced
• 15-oz carton sour cream
• ¼ - ½ tsp mayonnaise divided to mix with avocado & sour cream
• juice of 1 lime wedge
• 1 cup shredded white cheddar cheese (or cheese of your choice)
• small sweet red & orange peppers for garnish

Serve With

• chips of your choice
• also try sliced apples, pears and/or cooked shrimp

Special Equipment

• glass pie plate

First Layer

1. Spread refried beans on the bottom of a clear pie plate with a spoon or a spatula
2. Add ½ jar of salsa and mix well with refried beans

Second Layer

1. Sprinkle diced tomatoes, red and yellow sweet peppers, and sliced green onions over the refried bean/salsa layer

Third Layer

1. In a separate plate, scoop out the meat of 2 medium avocados and mash with a fork
2. Add ¼ tsp mayonnaise and mix well
3. Add 1 garlic clove, minced
4. Spread over Layer 2 with a spoon or a spatula
5. Sprinkle chopped cilantro
6. Squeeze juice of ½ lime over the surface of the layer

Fourth Layer

1. In a separate bowl, add about ¼ tsp of mayonnaise to sour cream and mix well.  Place dollops around the top layer and then use a spoon or spatula to smooth the sour cream toward the center
2. Sprinkle cheese generously over the top
3. Garnish with yellow and red small sweet peppers
4. Serve with heavy-duty chips to scoop through all the layers