Black Bean and Avocado Dip

In a food processor or blender, combine the beans, chile, tomato juice, lime juice, garlic, oregano, and 1/4 teaspoon salt. Puree to a fairly smooth consistency. Refrigerator the puree in a covered container for two hours, or up to a few days if making in advance.

Just before serving, place the puree in a shallow dip bowl, smoothing out the top. Peel the avocado and discard the seed. In a bowl, mash the avocado with the grated onion, cilantro, lemon juice, the pinch of salt, and pepper to taste until fairly smooth.

Spread the avocado mixture over the black beans, leaving a 1-inch border of beans showing. Garnish with a few sprigs of cilantro, minced onion, and a dusting of red chili powder.

Serve with tortilla chips or vegetables.