Ultimate Seven Layer Dip
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
8-10
ingredients
- 4 large tomatoes, cored, seeded and chopped fine
- 2 jalapeno peppers, seeded and minced
- 3 tablespoons finely chopped fresh cilantro
- 6 scallions, 2 minced and 4 with green parts sliced thin (white parts discarded)
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons freshly squeezed lime juice
- 1⁄4 teaspoon salt
- 16 ounces black beans, drained but not rinsed
- 2 garlic cloves, minced
- 3⁄4 teaspoon chili powder
- 1 1⁄2 cups sour cream
- 4 cups shredded monterey jack pepper cheese
-
For the guacamole
- 3 avocados
- 3 tablespoons lime juice, freshly squeezed
- 1⁄2 teaspoon salt
directions
- Combine tomatoes, jalapenos, cilantro, minced scallions and 2 tablespoons lime juice in medium bowl.
- Stir in 1/8 teaspoon salt.
- Let stand until tomatoes begin to soften, about 30 minutes.
- Strain mixture into bowl and discard liquid.
- Pulse the black beans, garlic, remaining lime juice (except that for the guacamole)and remaining salt (ditto)in food processor until mixture resembles chunky paste.
- Transfer to bowl and wipe out food processor.
- Pulse sour cream and 2 1/2 cups cheese until smooth.
- Transfer to separate bowl.
- Spread bean mixture evenly over bottom of 8 oz. square clear glass baking dish or 1 quart glass bowl.
- Spread sour cream mixture evenly over bean layer, and sprinkle evenly with remaining cheese.
- Mash 3 avocados with lime juice and 1/2 teaspoon salt.
- Spread guacamole over cheese and top with tomato mixture.
- Sprinkle with sliced scallions and serve with tortilla chips.
- Dip can be refrigerated for up to 24 hours.
- Let dip stand at room temperature before serving.
- Note: For a crowd, double the recipe and serve in 13 x 9 inch clear glass baking dish.
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Reviews
-
By far, this is the best layer dip I have ever made and eaten. My husband requests that I prepare this dish for any party we attend or host. I love the fresh taste of the homemade salsa and guacamole! I chose to use roma tomatoes for a little more flavor. I doubled the amount of beans because I love black beans. However, my second can were the seasoned version. It definitely takes a little time to prepare, but it's well worth the effort!!
RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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