Silver Palate Three Layer Mexican Bean Dip

3-Layer Bean Dip from the Silver Palate New Basics Cookbook

Ingredients:

• 1.5 cups red bean pesto
• 1.5 cups guacamole
• 1.5 cups sour cream
• 1/2 tsp garlic powder
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup grated sharp cheddar
• 1/2 cup seeded and diced plum tomatoes
• 1/4 cup chopped black olives
• 2 scallions, diced

1. Layer in a 10-inch round baking dish, beans, then guacamole.
2. Combine sour cream with salt, pepper, cumin, garlic, and chili powder.  Mix thoroughly and spread on top of guacamole.
3. Sprinkle cheese, tomatoes, olives and scallions on top.  Serve chilled or hot (bake for 15 minutes at 425 F) with taco chips.

Red Bean Paste

Ingredients:

• 5 oz dried kidney beans
• 2 cloves garlic
• 1 jalapeno
• 1/4 cup oil
• 1/2 cup water
• 1.5 tsp cider vinegar
• 1/2 tsp paprika
• 1/2 tsp pepper
• 1/4 tsp salt
• 1/4 tsp chili powder

ingredients:

1. soak beans over night. then, cook (simmer) for about 45 minutes, until soft. drain and cool completely.
2. In food processor, chop garlic and jalapeno. add the beans. process while pouring oil and water in.  add remaining ingredients and process until smooth.