Layered Beet Dip with Guacamole and Creamy Herb Topping

Ingredients

• 1 pound of chopped “Roma” tomatoes
• 1 cup of chopped boiled beets
• 1/4 cup of EVOO (extra virgin olive oil. Variety: Arbequina)
• 1 tablespoon of sherry wine vinegar
• 2 teaspoon of coarse sea salt (or to taste)
• 2 hass avocados
• juice of 1 lime
• 3 tablespoons of EVOO (extra virgin olive oil. Variety: Arbequina)
• ¼ of minced red onion
• 4 tablespoons cream cheese (Philadelphia style)
• minced chives or cilantro