*  Exported from  MasterCook  Buster  *

                             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
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