Mexican 7-Layer Dip

• INGREDIENTS
• For the beans:
• 4 oz. chorizo sausage
• 11/2 cups (1 15 oz. can) cooked black beans
• 1/2 cup water, veggie or chicken broth, plus more as needed
• Salt and pepper, to taste
• For the guacamole:
• 2 ripe avocados, split and pitted
• 1 tbsp. freshly squeezed lime juice
• 1 jalapeno, seeded, ribbed and finely chopped
• 2-3 tbsp. minced cilantro
• 1/2 tsp. kosher salt, plus more to taste
• 1 cup fresh tomatillo salsa
• Crumbled queso fresco
• Diced red onion
• Cherry or grape tomatoes, quartered
• For the sour cream:
• 1/3 cup sour cream (or low fat plain greek yogurt)
• 1 chipotle in adobo sauce, seeded and chopped
• Squeeze of fresh lime juice
• For the Tomatillo Salsa:
• 8 oz. tomatillos, husked, rinsed and quartered
• 1 large clove garlic, peeled and roughly chopped
• 1 jalapeno, seeded and chopped
• 1/2 to 2/3 cup cilantro, roughly chopped
• 1/4 cup water
• 1/2 tsp. coarse salt
• Puree in a blender until chunky. DO NOT OVER BLEND!

1. To make the bean layer, heat a skillet over medium-high heat. Crumble the chorizo into the skillet and cook until evenly browned, about 5 minutes. Stir in the beans and then the liquid. Bring to a simmer, then reduce the heat to medium-low and continue to simmer until the beans are softened and most of the liquid has evaporated, about 5-7 minutes more. Remove the pan from the heat. Smash the beans and the chorizo together in a coarse mash, adding additional liquid if necessary a tablespoon at a time so the mixture is not dry. Taste and adjust seasoning as necessary with salt and pepper. Spread the bean mixture onto a large round serving plate. Chill while you prepare the next layers.
2. To make the guacamole layer, combine the avocado flesh, lime juice, jalapeno, cilantro and salt in a bowl. Mash together with a fork until fairly smooth. Taste and adjust seasoning as necessary. Spread the guacamole layer over the bean layer on the serving plate.
3. Continue to layer with the tomatillo salsa, queso fresco, red onion, and tomatoes. Combine the sour cream with the chipotle and lime juice and blend together with a small food processor or immersion blender. Drizzle over the top of the dip. Cover and chill until ready to serve.*
4. *While many of the components could be made in advance (beans, tomatillo salsa, and chipotle sour cream), it is best to make the guacamole fresh and assemble the dip not too long before you plan to serve it.

ingredients, beans, chorizo sausage, black beans, water, salt, avocados, freshly squeezed lime juice, cilantro, kosher salt, fresh tomatillo salsa, queso fresco, red onion, grape tomatoes, sour cream, sour cream, lime juice, salsa, clove garlic, cilantro, ubc, coarse salt

Taken from www.epicurious.com/recipes/member/views/mexican-7-layer-dip-52817291 (may not work)