Cook The Book: Seven-Layer Bean Dip

• 1 1/4 cup chopped red pepper
• 1/4 cup chopped onion
• 1 teaspoon red wine vinegar
• 1 teaspoon garlic powder
• 1 teaspoon Tabasco sauce
• 1/2 teaspoon chili powder
• 2 cups (or one 16-ounce can) cold refried beans
• 2 1/2 cups bean dip (see above)
• 1 1/2 cups guacamole
• 1 cup chopped green onions
• 1 1/2 cups sour cream
• 1 tablespoon chili powder
• 1 large, chopped, very ripe tomato (approx. 2 cups)
• 1 cup sliced black olives
• 1 1/2 cups grated Monterey Jack or Cheddar cheese
• Tortilla chips for dipping

1. Put the red bell pepper, onion, vinegar, garlic powder, Tabasco sauce, and chili powder in a food processor and pulse a few times until the peppers and onions are minced. Add the beans and puree until well combined.
2. In a 9-by-13-inch baking dish, layer the bean dip, then guacamole, then chopped green onions and sour cream. Sprinkle chili powder evenly over the sour cream. Add a layer of chopped tomato and sliced olives. Finish with a layer of grated cheese. Refrigerate for 15 to 20 minutes before serving with chips.

red pepper, onion, red wine vinegar, garlic, tabasco sauce, chili powder, cold refried beans, bean dip, guacamole, green onions, sour cream, chili powder, tomato, black olives, grated monterey, tortilla chips

Taken from www.seriouseats.com/recipes/2008/01/seven-layer-bean-dip-recipe.html (may not work)