We have a group of friends, whom we met within six months of moving to Oregon. We  have been getting together once a month for, “friend’s dinners”, for about a year now, alternating houses every month. Most often these days, the host sets the dinner theme. Some of the themes have been grilling, Mediterranean, kabobs, tapas, Italian, and brunch for dinner. Last Saturday night, was “friend’s dinner”, and our gracious host set the theme as appetizers and dips. I made a 5 layer dip with leftover vegetarian beans, and other fresh ingredients.

Dominic thought I should leave out this first picture, because it did not look too appetizing, but I thought it was crucial for the process, and these vegetarian pinto beans are really delicious, so let us continue.

I  sauteed sweet corn with onions from our garden

This layer is a simple guacamole made with five ripe avocados, the juice of two limes, salt and ground pepper.

A sprinkle of fresh chopped cilantro adds another dimension of flavor.

Some ripe, juicy, local, halved cherry tomatoes, picked from their vines, just hours before McMinnville Public Market.

A crumble of queso fresco cheese and another sprinkle of fresh chopped cilantro finishes off the amazingly delicious 5 layer dip.

Enjoy with your favorite handmade corn tortilla chips, or garlic flatbread.

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