Cook The Book: Seven-Layer Bean Dip

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For the bean dip:

1 1/4 cup chopped red pepper

1/4 cup chopped onion

1 teaspoon red wine vinegar

1 teaspoon garlic powder

1 teaspoon Tabasco sauce

1/2 teaspoon chili powder

2 cups (or one 16-ounce can) cold refried beans

For the seven-layer dip:

2 1/2 cups bean dip (see above)

1 1/2 cups guacamole

1 cup chopped green onions

1 1/2 cups sour cream

1 tablespoon chili powder

1 large, chopped, very ripe tomato (approx. 2 cups)

1 cup sliced black olives

1 1/2 cups grated Monterey Jack or Cheddar cheese

Tortilla chips for dipping

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