Mexican 5 Layer Bean Dip

Ingredients 

Refried beans

Cooked Rajma or Pinto beans-1 cup
Chopped onion- 1/2 cup
Chopped tomato - 1 cup
Salt to taste
Cumin powder-1/2 tsp
Chili powder-1/2 tsp
Crushed garlic- 1/2 tbsp
Oil-2 tbsp


Sour cream
 1 cup whipping cream
1/4 cup buttermilk

Guacamole
2 ripe avocados
 Finely chopped onion-1/2 cup
Finely chopped ripe tomatoes-1/2 cup
Chopped green chili-1

Coriander/Cilantro leaves- 1 tbsp
Freshly squeezed lemon juice-1 tbsp    

Tomato Salsa
 Chopped  ripe tomato- 1 cup
Chopped onion  1/2 cup
Chooped coriander/ cilantro-2 tbsp
Lemon juice- 1 tbsp
salt to taste
Chopped green chili-1

Mozzarella and Cheddar cheese- 1 cup




Preparation


Refried beans

• Heat oil in a pan, add chopped onion  and garlic saute until onion translucent.
• Add chopped tomatoes cook until soft.Add the strained beans and about a 1/4 cup of water to the pan. 
• Now using a masher mash the beans completely. Add more water if necessary to keep the fried beans from getting too dried out. Add  salt , cumin and chili powder mix well.

Sour cream

Mix heavy cream and buttermilk in a jar. Allow the mixture to stand at room temperature overnight until it thickens. Chill sour cream well before using then store in the fridge.


Guacamole

• Cut the avocado into half and remove the seed. Scoop out the avocado into a bowl.
• Mash the pulp using fork, add rest of the ingredients and mix well

Tomato Salsa

• Take a bowl and mix all the ingredients listed under tomato salsa.

Mexican 5 layer dip

• Preheat the oven at 350 F.
• Take a bowl spread the refried bean layer at the bottom the the bowl, top with tomato salsa, gaucomole, sour cream and finally with cheese.
• Place the bowl in the oven and bake until cheese is melted. 
• Enjoy this dip with chips