stacked and packed burrito dip

My friend Alice is the master of layered food. She can make the fancy layered jello with the best of them, and her Magical Self-Separating Jello just rocks. 

Here another stack of yum from our last Superbowl party. No cooking, minimal chopping and one pan to wash at the end. And yes, we at the whole thing before halftime.

It's best to use very chunky salsa so that the dip doesn't get too soupy. Also, in this case, the fruity salsas (mango, pineapple, etc) don't work as well. Green salsa may work for taste, but it doesn't look so good.

If you use plain avocado (vs. guacamole), you can also consider adding a bit of cilantro, or drizzling lime juice at the avocado layer for a bit of kick, and to help the avocado keep its color. 

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2 avocados, mashed (or guacamole)
1 can of refried beans
1t chili powder
1 1/2 t cumin
1 carton (8 oz) of sour cream

1 package of shredded sharp cheddar cheese
1 cup of red salsa, chunkier variations preferred, and not fruity ones
2-3 tomatoes, diced
1 small can of black olives (optional)
1 very large bag or tortilla chips

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Mix refried beans, chili powder and cumin.  Spread it on the bottom of an 8x8 pyrex container. Next layer mashed avocados (or guacamole) over the bean mixture, then sour cream, and then and salsa. Add tomatoes and then cheese.  Cover and refrigerate for at least two hours.

Serve with tortilla chips. You can also consider eating them as lettuce leaf wraps, but the crunch of tortilla chips is hard to beat.

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