ULTIMATE LAYER DIP

Serves: 8-10

4 large tomatoes, cored, seeded, and chopped fine

2 jalapeno chilies, stemmed, seeded and minced

3 tbsp (45 mL) minced fresh cilantro

6 scallions (2 minced; 4 green parts only, sliced thin)

2 tbsp (30 mL) plus 2 tsp (10 mL) lime juice (2 limes)

Salt

15-oz (443-mL) can black beans, drained but not rinsed

2 garlic cloves, minced

3/4 tsp (4 mL) chili powder

1 1/2 cups (375 mL) sour cream 1 lb (454 g) Pepper Jack cheese, shredded (4 cups/1 L)

3 cups (750 mL) guacamole (recipe follows)

1. Toss tomatoes, jalapenos, cilantro, minced scallions, 2 tbsp (30 mL) lime juice, and 1/8 tsp (0.5 mL) salt in bowl. Let stand until tomatoes begin to soften, about 30 minutes.

2. Strain through fine-mesh strainer, discard liquid and return to bowl.

3. Meanwhile, pulse black beans, garlic, remaining 2 tsp lime juice (10 mL), chili powder, and 1/8 tsp (0.5 mL) salt in food processor until mixture resembles chunky paste, about 15 pulses.

4. Spread bean mixture evenly over bottom of 8-inch (20-cm) square baking dish or 1-quart (1 L) glass bowl.

5. Wipe out food processor, add sour cream and 2 1/2 cups (625 mL) Pepper Jack, and pulse until smooth, about 15 pulses. Spread sour cream mixture evenly over bean layer.

6. Top evenly with remaining 1 1/2 cups (375 mL) Pepper Jack, followed by guacamole and, finally, drained tomato mixture. Sprinkle with sliced scallion greens before serving.