Layered Taco Dip

6 servings

8    ounces (1 standard package) cream
      cheese, cut into 8 pieces and room
      temperature
1   can (16 ounces) refried beans
4   ounces Cheddar or Monterey Jack
     cheese, chilled
1   cup grape tomatoes
½  cup pitted whole black olives
2   jalapeños, stem trimmed (if wanting
     a milder dip, the jalapeños can be
     halved and seeds removed)
4   scallions, trimmed and halved
½  avocado, ripe but firm, pitted, peel
     removed, and in one large piece
½  cup Salsa Fresca (page 21)
½  lime, for serving
2   tablespoons cilantro leaves, for serving
     tortilla chips, for servin

Nutritional information per serving (dip only):
Calories 321 (63% from fat) • carb. 19g • pro. 12g • fat 23 g • sat. fat 12g • chol. 61mg • sod. 794mg • calc. 210mg • fiber 6g

1. Preheat oven to 400°F.
2. Insert the universal blade into the work bowl of the Cuisinart® 7-Cup Food Processor. Add the cream cheese, and then process until smooth. Transfer to a pie plate. Top with the refried beans.
3. Remove the universal blade and replace with the medium shredding disc. Shred the cheese. Evenly distribute over the beans and cream cheese. Put in the oven and bake until warmed through and the cheese is melted, about 8 minutes.
4. While the base of the dip is in the oven, prepare the toppings. Reverse the disc to the medium slicing disc. Slice the tomatoes, olives, jalapeños, scallions, and avocado.
5. When the dip base is ready, remove from the oven. Spoon the Salsa Fresca over the cheese, and then top with the sliced items. Squeeze the lime over top, and then garnish with the cilantro. Serve hot with tortilla chips.