California Seven Layer Dip

Yield: 8 servings

2 avocados
1/2 of a lime, juiced
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
1 (15-ounce) can black beans, drained and rinsed
1 cup sour cream
1 1/2 cups chunky mild salsa, drained of juices
6 green onions, white and green parts, thinly sliced
1/2 cup shredded Colby cheese
1/2 cup shredded Monterey Jack cheese
1/2 small head radicchio, shredded

1. Preheat the oven to 350 degrees F.
2. For the avocados, slice each in half lengthwise. Remove the pit. Using a spoon, scoop out the fruit from the peel and dump into a small bowl. Discard the avocado peel.
3. Using a fork, mash the avocados until chunky. Mix in the lime juice, cumin, salt and pepper. Set aside.
4. In a 7x11 glass baking dish, spread the black beans evenly across the bottom.
5. Spread the chunky avocado mixture over the layer of black beans.
6. Spread the sour cream on top of the avocado layer, being careful not to combine the layers but keep them distinct.
7. Spoon the drained salsa on top of the sour cream.
8. Sprinkle the green onions on top of the salsa, followed by the cheeses.
9. Bake for 10 minutes until the cheese is melted.
10. Sprinkle the shredded radicchio on top of the baked dip.
11. Serve with tortilla chips.

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