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Layered Mexican Bean Dip

1 can (16 oz.) refried beans (or pinto beans, slightly mashed)
1/2 cup sour cream
1 Tbsp. minced garlic
1 pinch cayenne pepper
1/2 cup shredded, cheddar cheese
1 cup fresh tomato salsa (Pico de Gallo)
1 avocado, diced
1 lime, juiced
1 head romaine lettuce, washed, sliced 1/4-inch thick
1/2 cup sliced green onions
6 cups tortilla chips
Salt and pepper, to taste

Line 8-inch spring form pan or baking dish with plastic wrap. Set aside. Combine refried beans, sour cream, garlic, and cayenne pepper in a bowl. Mix well. Adjust seasoning with salt and pepper if necessary. Place bean mixture in an even layer in the bottom of the spring form pan. Sprinkle with cheese. Top with a layer of salsa; scatter avocado on top. Place shredded lettuce and squeeze lime juice on top. Season with salt and pepper. Sprinkle with the green onions. Let sit in refrigerator for 30 minutes. Remove from sides of the spring form pan, wrapping or trimming the plastic. Serve on the base with tortilla chips. Serves 6–8.

 


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