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Seven-Layer Bean Dip

15 ounce can black beans, drained and rinsed
3 teaspoons cilantro, chopped
1 teaspoon chili powder
1 small avocado
2 teaspoons lemon juice
2 tablespoons jalapeno peppers, chopped
1 medium tomato, seeded and chopped
1/2 cup Monterey jack cheese, shredded
1/4 cup scallions, thinly sliced
1/4 cup black olives, chopped

Place the beans, cilantro, and chili powder in a food processor,
and process until smooth. Spread the mixture in a 9-inch deep dish
pie pan or a shallow serving dish. Peel and finely chop the avocado.
Toss with the lemon juice and set aside. Spread the jalapeno
peppers over the bean mixture. Spread the avocados over the
jalapenos. Create layers of the remaining ingredients in the order
listed. Serve at room temperature or hot. If using a microwave
oven, heat uncovered at 80-percent power for about 5 minutes or
until the cheese melts and the edges are bubbly. If using a
conventional oven, heat uncovered at 400 for about 20 minutes.
Serve with tortilla chips.


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10 of 17 people found the following review helpful:
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Overall really good, July 15, 2004 - 05:09 AM
Reviewer: Anonymous from Vista, San Diego, CA
This dip is good, specially for get together with friends in the warm weather like these. You can dip with everything pretty much, vegies or chips

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