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Seven Layer Dip
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Source: Jean Porrett
| 2 medium | tomatoes, seeded and diced, (about 1 cup) |
| 2 small | avocados, pitted and peeled |
| ¼ cup | chopped fresh cilantro |
| 1 clove | garlic, minced |
| 1 Tbsp | lime juice |
| 2 cups | shredded Monterey Jack cheese |
| 16 oz can | refried beans |
| ½ cup | sour cream |
| ¼ cup | sliced black olives |
| 4-5 | green onions, (1/4 cup) |
| Tortilla Chips, Assorted |
Directions:
Line a 1 Quart bowl with plastic wrap, allowing at least a 6-inch overhang.
To make the guacamole, In a medium bowl, mash avocados together with cilantro, garlic and lime juice.
Spoon tomatoes into bowl.
Carefully spoon guacamole over tomatoes in an even layer.
Sprinkle Monterey Jack cheese over guacamole.
Spread refried beans on top of cheese, smoothing surface and gently pressing down to form the top layer.
Fold excess plastic wrap over the refried beans, covering top of dip completely.
Chill in refrigerator for 1- 2 hours.
Remove bowl from refrigerator.
Carefully unfold plastic wrap and gently ease the molded layers out of the bowl, inverting immediately onto a large serving place.
Spoon sour cream over tomatoes.
Top with black olives and sprinkle with green onions.
Place chips around the molded dip.
Serve immediately.
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