Nine Layer Mexican Dip

Step 1: Pico de Gallo ... This is a basic recipe of; tomato, onion, scallions, cilantro, olive oil, lime, etc; but, you can always add more (vegetables or seasoning) if you want. However, I try to keep the topping pretty simple. Add everything to a small bowl; season with salt and pepper to taste - then, cover with plastic wrap and refrigerate until ready to use. You will need approximately 1 cup for this recipe ... but, a bit more ... or, a bit less is fine. And, leftovers are great too.

Step 2: Guacamole ... Add everything to a bowl and mix, Personally, I like to use a fork to mix everything, and break up the avocado. I like a bit of a chunky guacamole; vs a SMOOTH one - but, that is up to you. Season with salt to taste; then, cover VERY tightly with plastic wrap until ready to use.

Step 3: Beans ... Add the beans, green chilies, garlic, cumin, chili powder, and hot sauce to a saute pan; and, bring up to medium heat. Then, simmer for 5 minutes until everything is heated through. If the beans get too dry; just add a little water or chicken broth. Season with a little salt and pepper if necessary. You can use a basic refried bean; or, a vegetarian one.

Step 4: The Dip ... I like to make this in a deep 9-10" dish. Glass is preferred; so, everyone can see the layers. I have learned that a deep pie plate, isn't quite deep enough; which, is why I use more of a casserole style dish. ````````I have an oval one of a similar size which works great.

Step 5: Also ... it is a DIP; so, feel free to make if your own. My girl friend doubles the beans, because she likes them. Another friend adds green and black olives; and, another doubles up on the pico de gallo. So, my point is; don't worry about exact amounts - add what you like.

Step 6: Layers ... Add the warm beans to the dish; and, top with the grated shredded cheddar cheese. Then, microwave for just a minute on medium heat, until the cheese begins to melt. Next, top with 1 cup of the sour cream, lettuce, guacamole, monterey jack cheese, olives, pico de gallo; and finally the pickled jalapenos. And, I finish with the remaining 1/4 cup of sour cream as a garnish; and, a few sprigs of cilantro.

Step 7: Serve and ENJOY! ... This is a 'killer' dip; and, great for parties and pot lucks. I usually and most often double this; as, it never lasts. Serve with a mix of tortilla chips, warm rolled up tortillas; and a mix of vegetables too. My favorites are - cucumber, squash, and potato slices; and blanched cauliflower.