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CLINTON KELLY Triple-Layer Graveyard Dip

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3 ripe avocados (peeled, pitted)
1 lime (juiced)
1/4 cup red onion (peeled, minced)
1 serrano chile (seeded, minced)
2 tablespoons cilantro leaves (finely chopped)
Kosher salt and freshly ground black pepper (to taste)
3 tomatoes (finely chopped)
1/2 small white onion (peeled, finely chopped)
1/2 jalapeno (seeded, finely minced)
1 clove garlic (peeled, minced)
1 lime (juiced)
Kosher salt (to taste)
4 flour tortillas (8-inch)
1 bunch scallions (divided, half sliced in 1-inch pieces, half chopped)
1 can black beans (15 ounces, drained, rinsed)

Preheat the broiler. Line a baking sheet with parchment paper.
For the Guacamole: In a large bowl, add the avocado, lime juice, red onion, serrano chile, and cilantro, and mash with a fork to combine. The consistency should be relatively smooth with small lumps of avocado. Season with salt and pepper.
For the Pico de Gallo: In a small bowl, add the tomatoes, onion, jalapeno, garlic, and lime juice, and mix to combine. Season with salt.
For the Tortilla Chips: Cut the tortilla chips into tombstone shapes and place on the baking sheet. Place in the oven and broil until the tortilla chips are slightly golden brown, about 1-2 minutes per side.
To Assemble: With scissors or the tip of the knife, cut 1-inch pieces of scallions and make several thin slits in the top half of the scallion to make them look like grass.
In a 9×13-inch baking dish layer the guacamole, then the pico de gallo, and finish with the black beans. Top with the chopped scallions and 1-inch pieces of grass. Chill until ready to serve. Place the tombstone tortilla chips in the dip before serving.
Tip: Use a potato masher to easily mash the avocados. Add your favorite taco toppings, like shredded cheddar cheese or sour cream, in different layers to customize the dip!

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