Fresh 7 Layer Dip Recipe 435

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FRESH 7-LAYER DIP RECIPE - (4.3/5)



Fresh 7-Layer Dip Recipe - (4.3/5) image

Provided by johnwhorfin

Number Of Ingredients 21

REFRIED BLACK BEANS:
2 teaspoons extra-virgin olive oil
1/4 cup finely chopped yellow or white onion, about 1/4 medium onion
1 clove garlic, pressed or minced
1 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed and drained, or 1 1/2 cups cooked black beans
1/4 cup water
1/4 teaspoon salt
Freshly ground black pepper, to taste
GUACAMOLE:
2 medium avocados, halved and pitted
1 tablespoon lime juice, about 1/2 medium lime
1/4 teaspoon salt
PICO DE GALLO:
1 large or 2 medium tomatoes, chopped, about 1 1/2 cups chopped
1/4 cup finely yellow or white onion, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice, about 1/2 medium lime
1/4 teaspoon salt
1/2 cup salsa verde, homemade or jarred, or your favorite salsa
Handful of pickled jalapeños, chopped (optional, if you like spice)

Steps:

  • BLACK BEANS: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and a few dashes of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes. Add the garlic and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 3 more minutes. Remove the pot from the heat and stir in the salt and pepper. Taste, and add more salt and/or pepper if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Spread the beans into an even layer in a shallow, medium-sized serving bowl. GUACAMOLE: Use a spoon to scoop the flesh of the avocado into a small mixing bowl. Add the lime juice and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional lime juice and/or salt, if necessary. Spread the guacamole on top of the beans, leaving the outer ½" of beans visible for presentation value. To avoid watering down your dip, drain the salsa in a fine mesh colander, or use a fork to transfers the solids onto the guacamole, again leaving the outer ½" of the guacamole visible. PICO DE GALLO: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice and salt. Stir to combine, then use a fork to pile the pico on top of the salsa, leaving behind as much of the juices as possible. Top with a sprinkle of chopped pickled jalapeño, if using.

SEVEN LAYER DIP MADE EASY



Seven Layer Dip Made Easy image

Quick, easy and delicious. This is my favorite to take to parties. There are never any leftovers!

Provided by Christina Suggs

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 15m

Yield 8

Number Of Ingredients 11

½ cup sour cream
1 (1.25 ounce) package taco seasoning mix
1 (9 ounce) can bean dip
1 large avocado
2 tablespoons lemon juice
½ teaspoon garlic salt
½ cup sliced black olives
2 large tomatoes, chopped
1 (8 ounce) can jalapeno processed cheese spread
½ cup green onions
1 (14.5 ounce) package corn tortilla chips

Steps:

  • In a small mixing bowl combine the sour cream and taco mix; mix well.
  • Spread bean dip into the bottom of a 9x13 inch clear glass dish. Layer avocado on top of the bean dip. Sprinkle the lemon juice and garlic salt over the mixture. Spread the sour cream mixture over the avocados. Layer the olives over the sour cream, the tomatoes over the olives; spread the cheese dip and onions over the entire mixture. Serve with tortilla chips for dipping.

Nutrition Facts : Calories 480.7 calories, Carbohydrate 48.7 g, Cholesterol 26.1 mg, Fat 27.4 g, Fiber 6.3 g, Protein 12.3 g, SaturatedFat 8.9 g, Sodium 1259.1 mg, Sugar 4.9 g

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