Seven Layer Dip

By all means, if you want to make your own salsa, go ahead. And if you want to make your own refried beans, Elise offers an excellent tutorial. If you are feeling pressed for time, canned refried beans will work just fine. Don’t like one of the layers? Swap it out for something else. Andrew’s cousin, Mike, who made a hysterical, awesome video on how to make his seven layer dip, uses mango as one of his no-longer-secret layers – looks amazing. Whatever works for you, so long as you enjoy the dip, the game, and have plenty of frosty beer on hand to pass to your thirsty guests.

1 cup pinto beans, rinsed and soaked overnight
3 avocados
2 tomatoes
1 jalapeno pepper
1/4 red finely chopped onion
1/4 cup finely chopped cilantro
2 teaspoons finely grated lime zest
2 teaspoons fresh lime juice
3 cups spicy salsa
1 1/2 cups sour cream
2 cups shredded cheese (Cheddar, Monterey Jack, or a blend)
2 cups shredded iceberg lettuce (outer, fresher leaves)
1/4 cup finely chopped black or Calamata olives

1. Cover the beans with enough water that it has 1 1/2 inches of water on top. Cook beans, uncovered, stirring from time to time about 1 1/2 hours until tender and most of the water has been absorbed. With a potato masher, mash the beans until they are mostly smooth. Season with salt and pepper to taste and set aside.

2. In a medium bowl, mash the avocados with the tomatoes, jalapeno, onion, cilantro, lime zest and lime juice until it becomes chunky guacamole.

3. In a medium, deep casserole dish (3 quarts works best), spread out the pureed beans in an even layer. Top with salsa, guacamole, sour cream, lettuce, cheese, and olives. Serve with corn chips and plenty of cold beer.

Makes 12 cups.