Cucumber and Avocado Salad Bean Dip

Method

1. 1

   Toss 1 medium cucumber, coarsely chopped, 1 small red onion, chopped, 3 radishes, trimmed, thinly sliced, 1 jalapeño, thinly sliced, ⅓ cup fresh lime juice, and 2 Tbsp. extra-virgin olive oil in a large bowl to combine; season with kosher salt. Let sit, tossing occasionally, while you make the bean layer.

2. 2

   Heat remaining 2 Tbsp. extra-virgin olive oil in a medium saucepan over medium-high. Cook 2 garlic cloves, coarsely chopped, stirring occasionally, until fragrant, about 1 minute. Add one 15.4–16-oz. can refried beans, ½ tsp. ground cumin, and ¼ cup water. Cook, stirring often and mashing beans to make homogeneous, until thickened and combined, about 3 minutes. Remove pan from heat, add 2 Tbsp. unsalted butter and 1 Tbsp. hot sauce, and stir until butter is melted and incorporated.

3. 3

   Add 1 avocado, thinly sliced, to cucumber salad and toss to combine. Spoon bean mixture into a large shallow bowl or onto a platter. Using a slotted spoon, arrange salad on top. (Alternatively, drain salad in a fine-mesh sieve, then arrange over beans.) Scatter 4 oz. queso fresco, crumbled, and cilantro leaves with tender stems (if using) over; season with freshly ground pepper. Serve with tostadas for scooping up dip.

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