Layered Mexican Dip in Martini Glass

Here is a great idea if you were serving layered Mexican dip at a party. I like the idea because once a few people scoop into a normal full sized dish of the layered dip, it starts looking pretty gross, and then no one else wants to eat it! I started with canned refried beans (you could make your own) ~don't you hate how when you open a can of refried beans the initial smell is of canned dog food~or is it just me!! Then some mashed avocado (I normally make guacamole but I figured all the other ingredients in guacamole are already in the other layers of the dip...) . I usually make homemade salsa but bought some from Farm Boy this time, and I was shocked at how much water I drained out of it...here is a pic of how much water came out! The container wasn't large to begin with. When I make salsa at home, I squeeze each tomato out, so that it's not watery salsa. Next layer sour cream and then whatever cheese you'd like. Unfortunately I bought the pre-shredded Taco and Nacho cheese, which wasn't great for this recipe because it is meant to be melted so the pieces are large, I would prefer a finer sized grate.

You can layer it which ever way you like, just don't top it with the avocado/guacamole because it will brown when exposed to air, so it's best to have it in between a layer. Also most people will top with either slices of Jalapeno peppers or slices of olives or perhaps both.