INGREDIENTS

  • 4 large tomatoes , cored, seeded and chopped fine
  • 2jalapeno peppers, seeded and minced
  • 3 tablespoons finely chopped fresh cilantro
  • 6scallions, 2 minced and 4 with green parts sliced thin (white parts discarded)
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons freshly squeezed lime juice
  • 1/4 teaspoon salt
  • 16 ounces black beans , drained but not rinsed
  • 2 garlic cloves , minced
  • 3/4 teaspoon chili powder
  • 1 1/2 cups sour cream
  • 4 cups shredded monterey jack pepper cheese

    • For the guacamole

  • 3 avocados
  • 3 tablespoons lime juice , freshly squeezed
  • 1/2 teaspoon salt

DIRECTIONS

  1. Combine tomatoes, jalapenos, cilantro, minced scallions and 2 tablespoons lime juice in medium bowl.
  2. Stir in 1/8 teaspoon salt.
  3. Let stand until tomatoes begin to soften, about 30 minutes.
  4. Strain mixture into bowl and discard liquid.
  5. Pulse the black beans, garlic, remaining lime juice (except that for the guacamole)and remaining salt (ditto)in food processor until mixture resembles chunky paste.
  6. Transfer to bowl and wipe out food processor.
  7. Pulse sour cream and 2 1/2 cups cheese until smooth.
  8. Transfer to separate bowl.
  9. Spread bean mixture evenly over bottom of 8 oz. square clear glass baking dish or 1 quart glass bowl.
  10. Spread sour cream mixture evenly over bean layer, and sprinkle evenly with remaining cheese.
  11. Mash 3 avocados with lime juice and 1/2 teaspoon salt.
  12. Spread guacamole over cheese and top with tomato mixture.
  13. Sprinkle with sliced scallions and serve with tortilla chips.
  14. Dip can be refrigerated for up to 24 hours.
  15. Let dip stand at room temperature before serving.
  16. Note: For a crowd, double the recipe and serve in 13 x 9 inch clear glass baking dish.