Warm Layered Bean Dip

A "fresher" version of the favorite bean dip. It can be assembled several hours ahead and then baked just before serving.

• Ready In: 47 mins
• Yields: 5 1/2 cups

Ingredients

• 1 (15 ounce) can pinto beans, rinsed and drained
• 2  green onions, finely chopped
• 1  tablespoon tomato paste
• 1  tablespoon water
• 1  cup monterey jack cheese, shredded
• 1  cup mild salsa or 1  cup salsa
• 2  avocados, cut in half, pitted and peeled
• 1⁄4 cup  chopped fresh cilantro
• 3  tablespoons  finely chopped red onions
• 2  tablespoons fresh lime juice
• 1⁄2 teaspoon salt
• 1  cup sour cream
•  tortilla chips

Directions

1. Preheat oven to 350°.
2. In medium bowl, combine beans, half of the green onions, tomato paste, and water.
3. Mash until well combined but still slightly chunky.
4. Spread in bottom of 9-inch glass pie plate.
5. Sprinkle cheese over bean and then spread salsa over top.
6. Bake until piping hot, about 12 minutes.
7. Meanwhile, in medium bowl, mash avocados just until slightly chunky.
8. Stir in cilantro, red onion, lime juice and salt.
9. Spoon this mixture over hot dip mixture and spread sour cream on top.
10. Sprinkle with remaining green onions.
11. Serve with tortilla chips.