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PAge heAder.....
RECIPES
7 LAYER DIP
Serves 8
INGREDIENTS
2 X 15oz (435g) black beans, drained
2 ½ onions, quartered and separated
8 cloves garlic, peeled
1 lime, juiced
2 jalapenos, seeded
4 tomatoes
½ bunch cilantro
3 large avocados
1 pint (453g) sour cream
2.25 oz (64g) can slice olives, drained
1 cup (113g) shredded 4 cheese Mexican blend,
divided
Salt & pepper to taste
METHOD
1. Place black beans into medium mixing
bowl. Assemble the motor body with the
mashing leg attachment set to coarse
setting; using speed 15 mash beans until
smooth.
2. Assemble motor body with the
processing bowl using the S Blade™.
3. Place 1 onion quartered and 3 cloves
garlic into processing bowl fitted with
S Blade™ and pulse on speed 15 five to
ten times.
4. Remove onion garlic mixture from
processing bowl and place into medium
sauté pan on medium heat and sweat
for 3–4 min until onions are translucent.
Mix mashed beans to sauté pan and
season with salt and pepper. Set aside
for later use.
5. Place 1 onion quartered, 1 jalapeño, 2
garlic cloves, into processing bowl fitted
with S Blade™. Pulse 5–10 times until
chopped. Add tomatoes, ½ lime juice
and salt and pulse 5–10 times until salsa
consistency. Remove from processing
bowl and set aside for later use.
6. Peel and seed 3 avocados and place into
a medium mixing bowl. Assemble motor
body with mashing leg attachment
on coarse setting; using speed 15
mash avocadoes to desired guacamole
consistency.
7. Assemble motor body with the
processing bowl using the S Blade™.
8. Place 3 garlic cloves, ½ onion, 1 jalapeno
½ bunch cilantro and ½ lime juice into
processing bowl and pulse 5–10 times
until chopped. Fold mixture into mashed
avocados. Set aside for later use.
9. In a 9" x 12" dish evenly spread the bean
spread on the bottom followed by a layer
of ½ cup 4 cheese Mexican blend. Next
spread the sour cream evenly over the
layer cheese. Then spread the guacamole
evenly over the sour cream. Next add
the salsa evenly over the guacamole.
Finally sprinkle sliced olives over the
guacamole and top with remaining ½
cup of 4 cheese Mexican blend.
Serve with tortilla chips.