This is a great layered dip to go with corn chips.
Start with a small layer of 4 bean mix that has been drained really well (or mexe-beans or any other bean you like). Then tip some salsa (from a bottle over it) then a layer of really basic avocado dip (mush up lemon juice, cream, ripe avocado, chilli powder & salt to taste and an optional teeny weeny clove of crushed garlic), then a layer of sour cream and sprinkle some grated cheese over the top. Make sure the layers are all really thin or it ends up too thick - for some reason if you mix it all together it doesn't taste half as nice as it does layered.

Baba Ghannouj or Mtabbal Bathinjan (eggplant dip)
* 1 large round eggplant (aubergine)
* 2 or 3 cloves of garlic
* 60 milliliters (4 tbs.) tahina
* 60 milliliters (4 tbs.) lemon juice
* salt, red pepper
* olive oil
* chopped parsley

Cook the eggplant in a hot oven or on a fork over the flame of a gas stove or on BBQ. When it is well cooked through and the skin is blackened, douse with cold water, peel, and chop into small pieces.
Mash two or three cloves of garlic to a paste with about the same volume of salt. Add eggplant, mash to a smooth consistency and blend the tahineh and lemon juice. Serve in a bowl with little olive oil on top and garnish chopped parsley and a dusting of red pepper.

To get that yummy smoky flavour its best to BBQ it. Poke a hole in the skin so it doesn't pop everywhere.