Recipe: 7-Layer Tex-Mex Mountain (bean dip with avocados, cheese and tomatoes)

7-LAYER TEX-MEX MOUNTAIN

3 to 4 soft-ripe Hass avocados, peeled and pitted
Juice of 1 lemon
1 teaspoon of salt
2 bunches of scallions, derooted, whites and about 3 inches of green chopped
1 bunch of fresh cilantro, well rinsed, stemmed, and finely chopped
2 to 3 tablespoons sliced pickled jalapenos, minced
2 to 2 1/2 cups refried beans, either homemade or canned
8 ounces (2 cups) shredded sharp cheese, preferably a combination of Monterey Jack and Cheddar
3 large tomatoes, stemmed and finely chopped
1 1/2 cups sour cream or thick, full-fat unsweetened plain yogurt (Greek-style is ideal here)
1 cup sliced California black olives, drained
A few large red-leaf lettuce leaves (optional, for garnish)
Red, yellow, and/or blue tortilla chips, for serving

Place the avocados, lemon juice, and salt in a medium size bowl and coarsely mash together with a fork. Set aside.

In a separate bowl, combine the scallions, cilantro, and minced jalapeno. Set aside.

Spread the refried beans on the bottom of a glass pie pan. Spread the avocado mixture on top, then the scallion mixture, then the cheese and then the tomatoes. Cap the mountain with the sour cream or yogurt, and lastly, sprinkle with the circle of black olives. If you like, poke a few lettuce leaves around the mountain's base to frame it decoratively.

Place the tortilla chips in a bowl (or separate bowls, by color) alongside.

Serves 8 to 10 as an appetizer
Source: Bean by Bean by Crescent Dragonwagon