Four-Layer Taco Dip So easy, so delicious! Adapted from Mollie Katzen, Mpls Star Tribune 1 (1 pound) can refried beans, heated 1 cup guacamole (see recipe) 1 cup fresh salsa 1/3 pound Monterey Jack cheese, grated Spread the refried beans on a plate. Layer on the guacamole. Layer on the salsa. Sprinkle on the cheese. Serve with chips for scooping. Made by Judy S. for the 2006 Fourth of July potluck. Guacamole 2 Tablespoons fresh lemon or lime juice 2 firm, ripe avocados (they should give slightly when gently squeezed) 1/2 teaspoon salt 2 Tablespoons minced red onion Cayenne pepper Place lemon or lime juice in a medium-sized bowl. Cut avocados in half, remove pits and scoop flesh into the bowl. Use a fork to slowly mash the avocado into the juice, adding salt as you go. When avocado reaches the desired consistency (and that could well include a few lumps), stir in onion and add cayenne to taste. Serve at room temperature or cold.

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