Who doesn't love seven layer dip?! This is a jazzier version of the recipe, adapted from Rachael Ray and tweaked to fit my tastes. I made it as an appetizer for my Nana's birthday dinner the night before we left for Canada; it's a great way to clean out your 'fridge!
Heat a 15-ounce can of refried beans in a small non-stick pan over medium heat and season with 2 tablespoons of your favorite hot sauce (I used Texas Pete). Transfer to a deep casserole dish. Scrape the pan clean with a rubber spatula and return to heat.
Add a little olive oil to the pre-heated pan and raise the heat to high. When the oil smokes, add 4-6 scallions, cut into 1-inch pieces (I used only the white and light green parts), and sear for 2 or 3 minutes. Add one 16-ounce jar of green chili or tomatillo salsa to the pan and heat through. Stir in 2 tablespoons chopped fresh cilantro. Layer on top of the refried beans. Return the pan yet again to the stove and reduce the heat to medium.
Add one 15-ounce can of black beans to the pan. Season with 2 teaspoons ground cumin. Heat through and layer on top of the green salsa.
Top the black beans with one 16-ounce jar chipotle salsa. At this point, place your casserole in the 'fridge to chill for a few minutes.
When the dip is sufficiently chilled, top the red salsa with a 16-ounce container of pre-made guacamole (or if you're in the mood, make your own using your favorite recipe, because I have yet to perfect my homemade, totally-from-scratch guac!).
Mix a 2-cup container of sour cream with the zest and juice of one lime. Spread over the guacamole.
Sprinkle a 2-cup package of your favorite Mexican blend of cheeses over the lime-infused sour cream. If you'd like, garnish with diced tomato and black olive, because garnishes don't count as an eighth layer!
Serve chilled with tortilla chips!
Adapted from Rachael Ray's 2, 4, 6, 8 Great Meals for Couples or Crowds cookbook.