A Halloween layered dip, featuring avocado, sour cream, Cheddar cheese, a simple black bean purée and more.
- 3 Ripe Avocados diced
- 1 tbsp Chopped Cilantro
- Juice of 1/2 a Lime
- 1 tsp Kosher Salt
- 1 1/2 c Freshly Grated Cheddar Cheese
- 1 c Salsa store-bought and preferably on the thicker side
- 1 1/2 c TAK's Southwestern Black Bean Sofrito pureed
- 1/2 c Sour Cream
- 2 Roma Tomatoes seeded, cored and finely diced
- 1 Bunch of Green Onions thinly sliced, white and green parts only
To make the guacamole, place avocado, cilantro, lime juice and salt in the food processor and pulse until smooth in texture.
Alternatively, in a small bowl, mash with a fork until smooth in consistency. Spread guacamole across the bottom of a shallow serving bowl. Sprinkle grated Cheddar across the guacamole and press down gently to form an even layer. Top with the salsa, followed by the black bean puree, spreading each into flat layer.
Pipe sour cream atop the black bean puree in a spider web pattern, starting from the middle and working your way outward and taking care that the perimeter of each outer layer matches that of the one it follows.
Take a toothpick and run it across each point, working from the inner layer to the outermost. See video for a demonstration. Sprinkle with diced tomatoes and green onion along the edges of the bowl. Serve alongside tortilla chips and enjoy.