Seven Layer Dip:
1 (16 ounce) can refried beans (traditional variety) 1 (4.5 ounce) can chopped green chiles, undrained 1 tablespoon fresh lime juice, plus 2 tablespoons fresh lime juice for avocado layer 2 teaspoons chili powder 1/4 teaspoon ground cumin Salt 3 avocados, halved, pitted, flesh spooned out 1 cup sour cream 1/2 cup mayonnaise 1 cup salsa (drain to equal 1 cup if salsa is especially runny) 3/4 cup sliced canned black olives, drained 1 cup grated pepper Jack cheese 1/2 cup thin sliced
Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a the Santa Cruz 5cup bowl. In a La Jolla bowl 2.7cup bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a Second Santa Cruz 5cup bowl, mix sour cream and mayonnaise.
Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of Two separate Santa Cruz Ceramic bowls. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.
