Seven-Layer Bean Dip
Source: Fat-Free Holiday Recipes Sandra L. Woodruff

1 (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.