Breville BSB530XL Layer Dip, PAgeRECIPESheader, Ingredients, Method, Serve with tortilla chips

PAgeRECIPESheader.....

7 Layer Dip

Serves 8

INGREDIENTS

2 X 15oz (435g) black beans, drained

2 ½ onions, quartered and separated

8 cloves garlic, peeled

1 lime, juiced

2 jalapenos, seeded

4 tomatoes

½bunch cilantro

3 large avocados

1 pint (453g) sour cream

2.25 oz (64g) can slice olives, drained

1 cup (113g) shredded 4 cheese Mexican blend, divided

Salt & pepper to taste

METHOD

1.Place black beans into medium mixing bowl. Assemble the motor body with the mashing leg attachment set to coarse setting; using speed 15 mash beans until smooth.

2.Assemble motor body with the processing bowl using the S Blade™.

3.Place 1 onion quartered and 3 cloves garlic into processing bowl fitted with S Blade™ and pulse on speed 15 five to ten times.

4.Remove onion garlic mixture from processing bowl and place into medium sauté pan on medium heat and sweat for 3–4 min until onions are translucent. Mix mashed beans to sauté pan and season with salt and pepper. Set aside for later use.

5.Place 1 onion quartered, 1 jalapeño, 2 garlic cloves, into processing bowl fitted with S Blade™. Pulse 5–10 times until chopped. Add tomatoes, ½ lime juice and salt and pulse 5–10 times until salsa consistency. Remove from processing

bowl and set aside for later use.

6.Peel and seed 3 avocados and place into a medium mixing bowl. Assemble motor body with mashing leg attachment

on coarse setting; using speed 15 mash avocadoes to desired guacamole consistency.

7.Assemble motor body with the processing bowl using the S Blade™.

8.Place 3 garlic cloves, ½ onion, 1 jalapeno ½ bunch cilantro and ½ lime juice into processing bowl and pulse 5–10 times until chopped. Fold mixture into mashed avocados. Set aside for later use.

9.In a 9" x 12" dish evenly spread the bean spread on the bottom followed by a layer of ½ cup 4 cheese Mexican blend. Next spread the sour cream evenly over the layer cheese. Then spread the guacamole evenly over the sour cream. Next add the salsa evenly over the guacamole. Finally sprinkle sliced olives over the guacamole and top with remaining ½ cup of 4 cheese Mexican blend.

Serve with tortilla chips.

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