7 Layer Dip

This was inspired by two things: A big bag of tortilla chips that was on its way to stale-ness, and something Darlene saw recently while watching Rachael Ray. Yup, amazingly enough we get ideas now and then from the Food Network even though they're so NOT VEGAN. And I told you that Chedda Sauce from Saturday night would show up here again...

To make this hearty dip, I layered the following in a shallow baking dish and popped it into the oven at 350° for 15 minutes:

• One can of pinto beans, mashed slightly and cooked with some diced onion, bell pepper and garlic, and seasoned with paprika, cumin, oregano and salt
• Tofutti sour cream
• Store-bought salsa
• One can of black beans, mashed slightly and cooked with some diced onion, jalapeno pepper and garlic, and seasoned with chili powder, cumin and salt
• Guacamole (a big avocado mashed with a little salt & lime juice, with some diced tomato mixed in at the end)
• More fresh diced tomato
• Leftover Chedda Sauce

And boy was it good. All 7 layers aren't evident in the photo but trust me, they're in there.