Layered Avocado Taco Dip

This is one of those dips that feels like a small project but really just asks you to spread things in order. The refried beans go down first, seasoned with chili powder, cumin and a little garlic powder, so every bite has something warm underneath the cool toppings. Then the mashed avocado goes on top, and that's where the good stuff happens: avocado turns a soft green the moment it meets air, so spread it soon after mashing and it will look bright on the platter rather than brown at the edges.

A food fact worth knowing: avocados don't ripen on the tree. They're picked firm and finish softening off the branch, which is why a rock-hard avocado in the store can be perfectly good in three or four days. If you need to hurry it along, a paper bag on the counter with a banana works well. For this dip you want one that gives slightly when pressed, not one that's mushy.

If you have leftovers, press a sheet of plastic wrap directly onto the avocado layer before refrigerating. That keeps air off the surface and slows the browning. The salsa, tomato and lettuce are best eaten within a day, since the tomato releases juice and the lettuce wilts. Honestly, I'd just make the dip the same day you plan to serve it and keep the crunchy parts separate until the last minute.

For dipping, baked tortilla chips are the obvious choice, but jicama slices are my favorite. They stay cool and snappy, and they add a little sweetness that plays nicely with the cumin. If you're cooking a bigger spread, this dip sits well beside a platter of grilled chicken or a pot of black beans. You could also use it as a topping station for a weeknight meal: spoon some of the layers over a warm bowl of rice, or tuck a scoop into a quesadilla with mushrooms and spinach for an easy lunch. If you want something heartier for the same crowd, the loaded sweet potato nachos make a cozy companion, and the pork tenderloin tacos bring a bit of lime to the table.

Serve it at room temperature rather than straight from the fridge. The beans taste more like themselves that way, and the avocado is easier to scoop.