7 Layered Bean Dip

Courtesy: Nandini aunty.

Before beginning to cook, let me tell you the tale behind the bean dip. After our daughter was born, mom, kids and me went to visit my sis in Chicago. Our aunt's friend Nandini who also lived in the same city took the pain of touring us around the city. We packed some food along with us and had the pleasure of tasting aunty's delicious bean dip. This happened three years back. From then, I wanted to learn how to make it and somehow it just didn't happen. Finally, I asked her to send me the recipe as I have friends visiting us this weekend and decided to make it. So, this is the maiden attempt.

Ingredients:

32 ounces Refried beans
1 pouch Taco seasoning mix
2 ripe avocados, peeled and pitted
2 tablespoons lemon juice
16 ounces Picante Sauce (Pace brand)1 1/2 cups sour cream
3 cups lettuce, shredded
6 ounces cheddar cheese, shredded
Black olives, sliced
Cumin Powder, Salt, Chili powder to tasteTortilla chips

I believe there is no recipe called my own invention. It must have been already created and cooked in some part of the world by some wonderful person. What I share here is something, I either copied or borrowed from someone I knew or made few modifications with my own imagination and creativity. Oh! btw, I am a big repairer/mendor/alterator at cooking..:P

Step 1: In a pan, heat 1 spoon of oil. Empty the tin of Refined beans into it and let it cook for 10minutes.
Add some cumin (Jeera) powder, salt and chili powder. While it's cooking, mash the beans in the pan itself and let it cool down.

Layer 1

Step 2: In a serving platter spread the above refried beans paste. 

I was not sure if the dishes I had would fit for the entire quantity, so I used this disposable silver tray. It doesn't look so attractive, but never mind...taste matters..:)
Okay, the picture is tilted because my right hand was not clean to touch the camera and I had to fidget with my left hand.

Layer 2

Step 3: Blend avocados, lemon juice and 1/2 cup taco mix until smooth and spread above the bean layer.

Now, I remembered our photography guru Uma Shankar's tip and tried to take the picture in daylight, rather natural light..:P

Layer 3

Step 4: Spread 1 1/2 cups of Sour Cream on top of the Avocado layer. From now on, the steps are somewhat simple. 

Sunset time..light changes direction..I had no other option other than take my pics from the top. :(.. See,what reasons I give to make my pics feel (not look) better. :)

                                                                       Layer 4

Step 5: Top with 3 cups of shredded lettuce.

Layer 5

Step 6: Top with Shredded Cheddar cheese.

Layer 6

Step 7: Top with Picante Sauce

Layer 7

Umm..I tried making the design of a beautiful face but the olives were too many to adjust..I ended up sprinkling them all over...:) Now, put the platter in the refrigerator for an hour before serving. And mine is going to be inside for next 20 hours. 

P.S:  And the taste results are going to come tomorrow. Until then, I couldn't wait to click the publish button. Deb, I think I have the same addiction like you..:) Ok guys, I should be snoring by now.