Mega Nacho Dip

A layering of popular taco and nacho condiments all in one bowl.

2 smashed avocados (peel then mash flesh with a fork)
1/2 cup black olives
2 cups shredded cheddar cheese
1 cup cooked red kidney bean paste (cooked beans mashed with a fork and 2 tbsp milk and salt/pepper to taste)
1/2 cup chopped green onions
1 cup sour cream
1 can diced tomatoes (drain most of the juice)
optional: chopped jalapenos

Preheat oven to 275 degrees.

In a small casserole dish or other deep oven-safe dish:

Spoon in half of the sour cream to cover the bottom of the dish.

Spread half of the diced tomatoes over it, then half of the bean paste.

Spread half of the avocado on top of that layer and cover with the remaining sour cream.

Place half of the cheese on top of that layer.

Place the remaining diced tomato over the cheese, layer the green onions on top, the black olives, remaining bean paste and remaining smashed avocados.

Add jalapenos, if desired, and top it all off with the remaining cheese.

Heat in the over for 15 minutes or until the cheese has browned a bit on top.

The entire plate won't be piping hot, but just warm enough for the cheese to be melted and for the dip to be warm. Heat longer, if desired.

Source: California Avocado Commission