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["Cook the chorizo in a skillet over medium-high heat until browned and slightly crispy, breaking up the meat into small crumbles. If your chorizo is particularly dry, it may help to add a tablespoon or so of vegetable oil to help it get nice and crisp. Set aside and let cool.", "To prepare guacamole, place the avocados in the KitchenAid(R) Mini Food Processor along with the cilantro, lime juice, and salt. Pulse until smooth and creamy.", "Shred the cheeses using the KitchenAid(R) Fresh Prep Slicer/Shredder Attachment and the coarse shredding blade. Clean out any stray bits of cheese, and then shred the radish using the same blade. Spread the radish out on a paper towel to drain.", "To assemble the dip, spread black beans in the bottom of a 2-quart casserole dish (approximately 11""x7""). I recommend using a glass dish so you can see all the pretty layers.", "Spread the guacamole on top, followed by the sour cream.", "Sprinkle with the shredded cheeses, and then top with cooled chorizo and drained pico de gallo.", "Finally, top with the chopped pickled jalapenos, shredded radish, and the additional chopped cilantro for garnish.", "The dip can be covered and refrigerated for up to a day before serving. Serve cool or at room temperature."]
