Layered Taco Dip

Another treasure from the white recipe book (page 31). This is a contribution by Amy Kroeker. She notes: Originally a low-fat recipe, so feel free to substitute lower-fat versions of ingredients.

Bottom layer:
1 cup canned refried beans
1/3 cup sour cream
2 tbsp salsa
1 Tbsp lime juice

Second layer:
1/2 cup peeled and chopped avocado
1/2 cup frozen green peas, cooked
1/4 cup sour cream
2 Tbsp chopped red onions
2 tsp lime juice
1 Tbsp chopped fresh coriander (optional -- it's a love it/hate it taste I think)
1 clove garlic, minced

Third layer:
1 cup sour cream
1 tsp taco seasoning (at least -- add to taste)

Fourth layer:
1 cup salsa

Top layer:
1/2 cup shredded cheddar cheese
1/4 cup chopped green onions

Bottom layer: combine all ingredients for bottom layer in a medium bowl. Spread evenly over the bottom of a 9" pie plate.

Second layer: combine all guacamole ingredients in a blender or food processor. Pulse on and off until mixture is well blended, but still slightly lumpy. Spread over bean mixture.

Third layer: combine sour cream and taco seasoning. Spoon over guacamole and spread evenly.

Fourth layer: pour salsa over sour cream. Spread to sides of pie plate.

Top layer: Sprinkle cheese over salsa and top with green onions.

Cover and refrigerate for 1 hour before serving. Serve with taco chips.