Seven layer dip by Graham Dodds

By Scout Culinary Director Graham Dodds
YIELD:  Bowl serving 3  4 

½ cup Refried Appaloosa Beans
¼ cup Salsa 
¼ cup Sour Cream
¼ cup Corn 
¼ cup Avocado &  Tomatillo Salsa (recipe below)  
Cotija (topped, to taste)
Tortilla Chips

1. Gather and/or  prepare ¼ cup of each ingredient and ½ cup refried beans
note -the amount can be adjusted depending on size of dish  just ensure each layer is the same amount. 

2. In presentation dish, pour each layer separately, careful not to combine. Layer in the following order: Beans, Sour Cream, Salsa, Corn, Tomatillo Salsa,  Avocado, Cotija 

3. Serve with chips

Recipe makes ¼ cup to be used in 7-Layer Dip Dish, which serves 3 4  people. 

½ Tomatillo (diced large)
¼  Serrano  (destemmed)
¼ tsp Cilantro (washed & dried)
¼ tsp Lime Juice
½ tsp  Olive Oil
¼  Avocado (peeled, deseeded & diced)
2 Tbs Scallions (sliced thin rounds)
1 Tbs  Red Bell Pepper (finely diced)
1 Tbs  Green Bell Pepper (finely diced) 
Kosher Salt  (to taste)
1. In blender, place the tomatillos, serrano, cilantro, lime juice and olive oil and 
blend until thoroughly combined.
2. In mixing bowl, combine avocados, red and green bell peppers and scallions. 
Add the blended tomatillo mixture and mix thoroughly. Season with salt to  taste.