Mexican fiesta dip

POSTED: 11:23 AM PST March 7, 2013    UPDATED: 2:56 AM PDT June 4, 2012 
Salsa dip

Makes 8 cups (12 appetizer servings)

No cooking required for this layered dip, with all the ingredients that taste so good on a tostada. Dig in with tortilla chips or sticks of your favorite vegetable, such as jicama, celery, or cucumber.

1 can (16 ounces) refried beans

1 cup prepared salsa

2 cups shredded pepper jack cheese

2 fully ripened Mexican avocados, halved, pitted, peeled, and diced (see Tip)

2 tablespoons fresh lime juice

1 tomato, finely chopped

Stir together the beans and salsa in a medium bowl. Spread the mixture in a 9-inch square dish or in a 2-quart serving bowl. Sprinkle evenly with the cheese.

Toss the avocados with the lime juice in a small bowl. Scatter the avocados and tomato over the cheese.