Name: 7-Layer Dip
Yield: 64
Ingredients: Refried beans (traditional variety) - 1 (16 ounce) can; Chopped green chiles, undrained - 1 (4.5 ounce) can; Fresh lime juice, plus - 1 tablespoon; Fresh lime juice for avocado layer - 2 tablespoons; Chili powder - 2 teaspoons; Ground cumin - ¼ teaspoon; Salt - ¼ teaspoon; Avocados, halved, pitted, flesh spooned out - 3; Sour cream - 1 cup; Mayonnaise - ½ cup; Salsa (drain to equal 1 cup if salsa is especially runny) - 1 cup; Sliced canned black olives, drained - ¾ cup; Grated pepper Jack cheese - 1 cup; Thin sliced scallion greens, green part only - ½ cup

Ingredients for - 7-Layer Dip

1. Refried beans (traditional variety) 1 (16 ounce) can

2. Chopped green chiles, undrained 1 (4.5 ounce) can

3. Fresh lime juice, plus 1 tablespoon

4. Fresh lime juice for avocado layer 2 tablespoons

5. Chili powder 2 teaspoons

6. Ground cumin ¼ teaspoon

7. Salt ¼ teaspoon

8. Avocados, halved, pitted, flesh spooned out 3

9. Sour cream 1 cup

10. Mayonnaise ½ cup

11. Salsa (drain to equal 1 cup if salsa is especially runny) 1 cup

12. Sliced canned black olives, drained ¾ cup

13. Grated pepper Jack cheese 1 cup

14. Thin sliced scallion greens, green part only ½ cup

How to cook deliciously - 7-Layer Dip

1 . Stage

Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.

2 . Stage

Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.