Warm Layered Bean Dip

This colorful dip is always a hit. The pinto bean, Jack cheese, and salsa layers can be assembled several hours in advance, then baked just before serving.

2 garlic cloves, peeled

1 can (15 to 19 ounces) pinto beans, rinsed and drained

2 green onions, finely chopped

1 tablespoon tomato paste

1 tablespoon water

4 ounces Monterey Jack cheese, shredded (1 cup)

1 cup mild to medium salsa

2 avocados, each cut in half, pitted, and peeled

1⁄4 cup chopped fresh cilantro

3 tablespoons finely chopped red onion

2 tablespoons fresh lime juice

1⁄2 teaspoon salt

1 cup sour cream

tortilla chips

• Preheat oven to 350°F. In 1-quart saucepan, heat 2 cups water to boiling over high heat. Add garlic and cook 3 minutes to blanch; drain. With flat side of chef ’s knife, mash garlic; transfer to medium bowl and add beans, half of green onions, tomato paste, and water. Mash until well combined but still slightly chunky. Spread in bottom of 9-inch glass pie plate.
• Sprinkle cheese over bean mixture, then spread salsa on top. Bake until piping hot, about 12 minutes.
• Meanwhile, in medium bowl, mash avocados just until slightly chunky. Stir in cilantro, red onion, lime juice, and salt. Spoon avocado mixture over hot dip mixture and spread sour cream on top. Sprinkle with remaining green onions. Serve with tortilla chips.

Makes about 51⁄2 cups

Prep: 35 minutes

Bake: 12 minutes

Appetizers