2 garlic cloves, peeled
1 can (15 to 19 ounces) pinto beans,
rinsed and drained
2 inexperienced onions, finely chopped
1 tablespoon tomato paste
1 tablespoon water
4 ounces Monterey Jack cheese, shredded (1 cup)
1 cup gentle to medium salsa
2 avocados, every reduce in half, pitted, and peeled
⁄4 cup chopped contemporary cilantro
3 tablespoons finely chopped purple onion
2 tablespoons contemporary lime juice
⁄ 2 teaspoon salt
1 cup bitter cream
1. Preheat oven to 350°F. In 1-quart saucepan, warmth
2 cups water to boiling over excessive warmth. Add garlic and
cook dinner 3 minutes to blanch; drain. With flat aspect of
chef ’s knife, mash garlic; switch to medium bowl and
add beans, half of inexperienced onions, tomato paste, and
water. Mash till nicely mixed however nonetheless barely
chunky. Unfold in backside of 9-inch glass pie plate.
2. Sprinkle cheese over bean combination, then unfold
salsa on high. Bake till piping sizzling, about 12 minutes.
3. In the meantime, in medium bowl, mash avocados simply
till barely chunky. Stir in cilantro, purple onion, lime
juice, and salt. Spoon avocado combination over sizzling dip
combination and unfold bitter cream on high. Sprinkle with
remaining inexperienced onions. Serve with tortilla chips.
Makes about 5 1⁄ 2 cups.