Makes 8 cups (12 appetizer servings)
No cooking required for this layered dip, with all the ingredients that taste so good on a tostada. Dig in with tortilla chips or sticks of your favorite vegetable, such as jicama, celery, or cucumber.
1 can (16 ounces) refried beans
1 cup prepared salsa
2 cups shredded pepper jack cheese
2 fully ripened Mexican avocados, halved, pitted, peeled, and diced
2 tablespoons fresh lime juice
1 tomato, finely chopped
Stir together the beans and salsa in a medium bowl. Spread the mixture in a 9-inch square dish or in a 2-quart serving bowl. Sprinkle evenly with the cheese.
Toss the avocados with the lime juice in a small bowl. Scatter the avocados and tomato over the cheese.