Four-Layer Dip

Ingredients
4 large tomatoes, cored, seeded, and chopped fine
2 jalapeno peppers, seeded and minced
3 tablespoon fresh cilantro, finely chopped
6 green onions, sliced
Juice of 2 limes
¹⁄₄ teaspoon salt
1 (16-ounce) can black beans, drained but not rinsed
2 cloves garlic, minced
³⁄₄ teaspoon chili powder
2 cups sour cream
4 cups pepper jack or cheddar cheese, shredded

Instructions
1. Combine tomatoes, jalapenos, cilantro, green onions, and juice of ¹⁄₂ lime in medium bowl. Stir in ¹⁄₈ teaspoon salt and let stand until tomatoes begin to soften, about 30 minutes. Strain mixture into bowl and discard liquid.

2. Pulse black beans, garlic, remaining lime juice, chili powder, and remaining salt in food processor until mixture resembles chunky paste.  Spread bean mixture evenly over bottom of 8-inch square glass baking dish or 1-quart glass bowl.  Wipe out food processor.  Pulse sour cream and 2 ¹⁄₂ cups cheese until smooth. Spread on top of bean mixture in serving dish.   Sprinkle evenly with remaining cheese.  Spread tomato mixture over cheese and serve with tortilla chips. 

Comments
This recipe is modified from the 2007 Cook’s Country Annual.  The original recipe has more layers, but this is the amount of layers which works best for my family.  We didn’t actually get to this dip during our appetizer feast, but it made a great lunch the following day.  The only change I would make for next time is a doubling of the black bean layer.  Otherwise, perfect.

Cook’s Country 2007