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5-layer dip

(Styling/Sheryl Julian and Catherine Smart; Wendy Maeda/Globe Staff)
February 1, 2012
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Serves 8

To keep the dip from becoming watery, let the salsa drain in a strainer set over a bowl for 1 hour in the refrigerator.

2 cans (15 ounces each) red or black beans (or one of each), drained

1 bunch radishes, sliced

2 scallions, finely chopped

2 tablespoons chopped fresh parsley

Salt and pepper, to taste

2 tablespoons oil

6 ounces (1 1/2 cups) shredded light cheddar

2 cups fresh salsa, drained for 1 hour

1 teaspoon sriracha or other hot chili sauce

1 pound Greek yogurt, stirred well

1/2 cup pitted black olives, chopped

8 tiny pickles (such as cornichon), chopped

2 tablespoons chopped fresh parsley

2 tablespoons pumpkin seeds, toasted in a dry skillet until golden

1. Have on hand a large bowl with a 2 1/2-quart capacity (a glass bowl works well).

2. In the bowl, combine the beans, radishes, scallions, parsley, salt, pepper, and oil. Scrape down the sides of the bowl.

3. Sprinkle the cheese on top.

4. In another bowl, stir the salsa and sriracha together. Spoon the salsa onto the cheese.

5. Spoon the yogurt on top. Sprinkle with olives, pickles, parsley, and pumpkin seeds. Cover and refrigerate for 1 hour before serving. Sheryl Julian

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