Prep 20 mins
Cook 0 mins
This makes a HUGE amount of dip, perfect for a party. It's very addictive, I've know people to ladle this out onto their plates, as if it were the main course and not the dip. I usually make the bean and guacamole layers the night before and assemble the total dip right before people show up.
- 1 (16 ounce) can kidney beans or 1 (16 ounce) can pinto beans, drained and rinsed
- 2 tablespoons finely chopped and seeded jalapeno peppers (or to taste)
- 1 tablespoon vinegar
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1 tablespoon minced fresh parsley
- salt, to taste
- 3 ripe avocados, halved,peeled and pitted
- 1 small onion, finely chopped
- 2 scallions, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 1⁄4 cup fresh lime juice
- 2 teaspoons ground cumin
- 1 teaspoon fresh ground black pepper
- salt, to taste
- 3 large tomatoes, seeded and finely chopped
- 3⁄4 cup salsa, drained (trust me on this, you don't want runny salsa here)
- 2 cups sour cream
- 2 cups grated strong cheddar cheese
- tortilla chips
- Bean layer: In a bowl, mash everything together until smooth, set aside.
- Guacamole layer: Mash everything together until smooth.
- If you are making the guacamole ahead of time, cover it very tightly with plastic wrap.
- The wrap should rest on top of the guac, not above it.
- Don't even think about putting the avocado pit in the guac to keep it green, it's not going to work.
- What works is the lime juice in the guac and the plastic wrap on the guac, to keep out the air.
- Even after 24 hours the guac is not going to be a gorgeous green, but no one will care, it will taste delicious anyway, and have another 5 layers of stuff over it.
- Other layers: In a large, straight-sided glass dish, spread the bean layer across the bottom.
- Spread half the tomatoes over the bean layer.
- Spread the guacamole over the chopped tomatoes.
- Spread the drained salsa over the guacamole, then the sour cream over the salsa, then the other half of the tomatoes, then the grated Cheddar.
- You can add some black olives over the Cheddar, and then you can call it Eight Layer Dip.
- Serve with lots of tortilla chips.
At the beginning of our party, I was worried because there was so little conversation. But, as I looked around I could see that everyone was too busy dipping and stuffing their mouth with your dip to be able to say a word. Finally they began to talk again...about how much they loved the dip. I was happy to have such a popular recipe and one that is a snap to assemble even though there seems to be a whole bunch of ingredients. I made it a couple of hours ahead and it kept just fine! I added a layer of chopped cilantro on top because I'm just addicted to the stuff and it looked nice too. One day soon, I'm just going to eat this for a meal; why save it for company?
I served this at my holiday party. This is a FABULOUS dip. I'm a bit sparse on the dairy in my food (budding vegan :)) so I used greek yogurt instead of sour cream and skipped the cheddar cheese. NOT A SOUL could tell the difference! So, it was really a "six-layer dip" :D Still was absolutely fantastic. The guac layer held up really well too per your prep suggestions. I could have eaten the whole bean layer by itself!!