Layered Southwestern Dip With A Twist

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 1/2 cups roasted garlic hummus or 1 1/2 cups bean dip
• 2 cups red onions, chopped
• 2 tablespoons lime juice
• 1 tablespoon cilantro, fresh, chopped
• 2 1/2 teaspoons salt
• 1 cup sour cream
• 2 cups tomatoes, chopped
• 3 large avocados, halved and pitted
• 1/2 cup tomatillo salsa
• 1 cup arugula or 1 cup spinach leaves, fresh and finely chopped
• 5 slices bacon, cooked and crumbled
• 1/4 cup cheese (finely shredded)

Recipe

• 1 hummus layer. use a 9-inch by 7-inch by 2 ½-inch (11 cup) rectangular baking dish. spread the hummus (or bean dip if you prefer) evenly over the bottom of the dish.
• 2 red onion layer. put the onions into a colander or strainer and rinse well under cool water. shake dry and put into a small bowl. stir in 1 tbsp of the lime juice, cilantro and ¼ tsp of the salt. arrange in a single layer over the hummus in the dish.
• 3 sour cream layer. mix the sour cream with ¼ tsp salt. spread in a layer over the onions.
• 4 tomato layer. pat the tomatoes dry and mix with 1 tsp salt. arrange tomatoes over sour cream.
• 5 guacamole layer. scoop the avocado pulp out into a medium-size bowl. coarsely mash with a fork. stir in salsa, arugula, remaining 1 tbsp lime juice and about 1 tsp salt. gently spread the arugula guacamole over the tomatoes.
• 6 sprinkle with bacon and finely shredded cheese.
• 7 refrigerate up to 2 hours before serving.
• 8 serve with thick tortilla chips, sliced jacima, or vegetable sticks.