Milky Way Dip

Milky Way Dip

First Layer:
6 oz. red kidney beans
3 garlic cloves, chopped
1 Jalapeno pepper, cored and seeded
2 tsp. sugar
1/4 cup water
1/2 cup vegetable oil
1 tsp. paprika
1 tsp. fresh ground pepper
1/4 tsp. chili powder
dash Tabasco sauce

Soak beans overnight in cold water. Drain beans, place in saucepan with new cold water and bring to boil. Reduce heat and simmer for 45 minutes or until tender. Drain and cool.
Process garlic and Jalapeno in blender. Add beans. Continue to process while adding water, vinegar, oil and spices. Blend until smooth.
Line bottom of shallow casserole with bean paste.

Second Layer:
Cover paste with 1 1/2 cups guacamole and set aside. (recipe follows) Avocados have a rich and buttery texture that makes guacamole a very popular dip. Any crunchy chip, like nachos or tostados, crisp or soft tortillas, as well as bread and vegetables, make this a perfect snack.
So, here’s our recipe for Guacamole! Ole!
2 ripe avocados, halved and pitted
4 tsp. lemon juice
1 large ripe plum tomato, seeded and chopped
1 tbsp. red onion, chopped
salt and freshly ground pepper to taste
dash of Tabasco

Scoop out avocados and mix im bowl with lemon juice. mix in tomato, onion, salt, pepper, and Tobasco.

Third Layer:
1 1/2 cups sour cream
1/2 cup cheddar cheese, grated
1/2 cup plum tomatoes, seeded and diced fine
1/4 cup black olives, chopped fine
1 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. ground cumin
1/2 tsp. fresh ground pepper
salt to taste

Preheat oven to 425 F.
Combine sour cream, garlic and chili powders, cumin, salt, and pepper. Blend well and spread on guacamole. Sprinkle with cheese, tomatoes and olives. Bake for 15 minutes.