"This Five Layer Dip has a Latin flair."
2 cups Cacique® Monterey Jack cheese, shredded
8 ounces Cacique® Beef chorizo or Cacique® Pork chorizo
1 jar Cacique® Crema Salvadoreña
1 medium yellow onion, diced
1 15-ounce can refried beans
2 cups fresh tomatoes, diced
2 cups fresh avocado, diced
1 bunch fresh cilantro, minced
1 bunch green onions, minced
1 tablespoon fresh lime juice
Pinch salt and pepper
Chili powder for garnish
Chips for serving
IN A MEDIUM SAUCEPAN, sauté onion and chorizo together for 8 minutes on medium-high heat then pat off excess oil. Stir in 2 ounces Crema Salvadoreña and can of beans and mix thoroughly. Cook for 5 minutes more over medium heat. Spread on bottom of clear baking dish and cool in the refrigerator for 10 minutes.
IN A SMALL MIXING BOWL, combine avocado, cilantro and green onion. Remove meat/bean mixture from refrigerator and top first with tomato, then cheese, then vegetable herb mixture and ending with remaining Crema. Sprinkle with chili powder and serve with chips.