Hot Seven-Layer Dip | Oregonian Recipes

Ingredients

• 2 15-ounce cans black beans, drained and rinsed
• 2/3 cup chopped cilantro (divided)
• 3 medium garlic cloves, finely chopped
• 1-1/2 tablespoons chopped chipotle chiles in adobo sauce
• 1/4 cup plus 1 tablespoon freshly squeezed lime juice (divided)
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• 8 ounces chorizo sausage links, casings removed
• 1-1/2 cups (6 ounces) grated asadero or Monterey Jack cheese
• 1/4 cup plus 2 tablespoons finely chopped white onion (divided)
• 1 tablespoon finely chopped jalapeño chile
• 2 ripe avocados, skins and pits discarded
• 1 cup canned petite-diced tomatoes
• 2 tablespoons Secret Aardvark hot sauce, or other hot sauce
• 1/2 cup light sour cream
• 5 green onions, finely chopped