gourmet seven layer dip

1 red pepper
1 can refried beans
2 medium avocados
1 cup sour cream
1 jar artichoke hearts
5 ounces Swiss or Gruyère cheese, shredded
^1/2 cup chopped fresh cilantro

1. To roast the red pepper, broil it directly on the oven rack under medium-high heat, turning occasionally, until the skin is blackened and blistery; about 10-15 minutes.Remove from oven and place in a paper bag for about 10 minutes to let cool and allow the skin to separate from the flesh.

2. Meanwhile, prepare the dip. Evenly spread refried beans into a large round bowl or square serving platter. Cut avocados in half, remove pits and scoop flesh into a small bowl; mash with a fork until smooth. Spread avocado evenly over the beans. Spread sour cream over the avocado. Chop artichoke hearts, discarding any tough pieces; arrnage on sour cream. Finally, sprinkle cheese on top.

3. Remove the red pepper from the bag and gently slide the skin off. Remove the core and seeds. Chop the pepper into small pieces and sprinkle over the cheese layer. Finish dip with a sprinkle of cilantro.