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Seven layer dip DSC 9520

Seven-layer dip

Author Lisa Fain

Ingredients

For the beans:

For the guacamole:

  • 2 avocados, pitted and peeled
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded, stemmed, and diced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon kosher salt

For the pico:

  • ½ cup grape tomatoes, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and stemmed
  • 2 tablespoons chopped cilantro
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cumin

For the remaining layers of the dip:

  • 1 cup (8 ounces) sour cream
  • ½ cup salsa
  • 2 cups (8 ounces) shredded Colby-Jack cheese
  • 2 green onions, chopped, green part only
  • 8- ounces sliced canned black olives, drained
  • Tortilla chips, for serving

Instructions

  1. If your beans are cold, bring them to room temperature. Otherwise, stir in the chili powder then taste the beans and add salt.
  2. For the guacamole, mash the avocados with the garlic, jalapeño, cilantro, lime juice, and salt. Taste and add more salt if desired.
  3. For the pico, stir together the tomatoes, garlic, jalapeño, cilantro, salt, and cumin. Taste and adjust seasonings if desired.
  4. To assemble the dip, take a 9-inch baking dish or skillet and spread along the bottom the refried beans. Evenly spread on top of the beans the guacamole. Evenly spread on top of the guacamole the sour cream.
  5. Evenly pour on top of the sour cream the salsa. Evenly spoon on top of the salsa the pico de gallo. Sprinkle on top of the pico the shredded cheese. Last, add the green onions and then the black olives.
  6. Serve immediately with tortilla chips.