Recipe#9552

Title: 7 Layer Dip 05

From: nbhansen@midway.uchicago.edu (Nicole B. Hansen) 
 Newsgroups: rec.food.recipes 
 Subject: Cinco de Mayo Seven-Layer Bean Dip 
 Date: 27 Apr 1998 06:29:15 -0600 
 Message-ID: <199804261315.IAA11409@plaisance.uchicago.edu> 

15 ounce can black beans -- drained and rinsed
 3 teaspoons cilantro -- chopped
 1 teaspoon chili powder
 1 small avocado
 2 teaspoons lemon juice
 2 tablespoons jalapeno peppers -- chopped
 1 medium tomato -- seeded and chopped
 1/2 cup Monterey jack cheese -- shredded
 1/4 cup scallions -- thinly sliced
 1/4 cup black olives -- chopped
 Place the beans, cilantro, and chili powder in a food processor,
 and process until smooth.  Spread the mixture in a 9-inch deep dish
 pie pan or a shallow serving dish.  Peel and finely chop the avocado.
 Toss with the lemon juice and set aside.  Spread the jalapeno
 peppers over the bean mixture.  Spread the avocados over the
 jalapenos.  Create layers of the remaining ingredients in the order
 listed.  Serve at room temperature or hot.  If using a microwave
 oven, heat uncovered at 80-percent power for about 5 minutes or
 until the cheese melts and the edges are bubbly.  If using a
 conventional oven, heat uncovered at 400 for about 20 minutes.
 Serve with tortilla chips.