Hot 7 Layer Dip

HOT 7 Layer Bean Dip? Why didn't I think of that?! Thank you to Elise of Simply Recipes who boldly asserted that beans should not be eaten cold. They really are so much better hot! This dip is nothing unusual. I turned up the temperature AND kicked up the spice by adding some smokey chipotle peppers in adobo. The hot-off-the-stove beans melt the cheese for a gooey bottom layer that is much more spreadable and dip-able than typical.

INGREDIENTS

2 cups refried beans (one 15-oz. can)
1 tsp. chipotle in adobo, minced

1/4 tsp. ground cumin

1 cup Cheddar or Monterey Jack cheese, shredded

1 avocado, peeled and chopped or mashed

1 tomato, chopped

1/3 cup sour cream

1/2 small can ripe black olives, chopped

2 green onions, sliced

DIRECTIONS

1. Heat the refried beans on the stove, stirring in enough water to get a creamy, dip-able consistency. Mix in the chipotle in adobo, cumin, and salt to taste.

2. Once the beans are hot, spread them over the bottom of a serving dish. Immediately sprinkle the shredded cheese over top so it begins to melt. Layer on the avocado, tomato, sour cream, olives, and green onions.

3. Serve immediately with tortilla chips.

Serves 8.

(Adapted from Simply Recipes)