Ultimate Seven-Layer Dip
WHY THIS RECIPE WORKS With bold Southwestern flavors and an appealing ingredient list, seven-layer dip
recipes sound like a hit. But most versions of this party classic assume that guests
won’t notice the messy layers and tired flavors. In our version, canned black beans
stood in for refried beans, while garlic, chili powder, and lime juice added flavor.
We found that sour cream on its own quickly watered down our dip, but combining it
with cheese gave this layer more structure. See the sidebars that follow the recipe.
SERVES 8 TO 10
This recipe is usually served in a clear dish so you can see the layers. For a crowd, double the recipe and serve in a 13 by 9-inch glass baking dish. If you don’t have time to make fresh guacamole as called for, simply mash three avocados with 3 tablespoons lime juice and ½ teaspoon salt.
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4 |
large tomatoes, cored, seeded, and chopped fine |
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2 |
jalapeño chiles, stemmed, seeded, and minced |
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3 |
tablespoons chopped fresh cilantro |
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6 |
scallions (2 minced, 4 with green parts sliced thin and white parts discarded) |
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2 |
tablespoons plus 2 teaspoons lime juice (2 limes) |
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Salt |
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1 |
(15-ounce) can black beans, drained but not rinsed |
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2 |
garlic cloves, minced |
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¾ |
teaspoon chili powder |
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1½ |
cups sour cream |
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1 |
pound pepper Jack cheese, shredded (4 cups) |
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1 |
recipe Chunky Guacamole |
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Tortilla chips |
1. Combine tomatoes, jalapeños, cilantro, minced scallions, and 2 tablespoons lime juice in medium bowl. Stir in ⅛ teaspoon salt and let stand until tomatoes begin to soften, about 30 minutes. Strain mixture into bowl and discard liquid.
2. Pulse black beans, garlic, remaining 2 teaspoons lime juice, chili powder, and ⅛ teaspoon salt in food processor until mixture resembles chunky paste, about 15 pulses. Transfer to bowl and wipe out food processor. Pulse sour cream and 2½ cups pepper Jack until smooth, about 15 pulses. Transfer to separate bowl.
3. Spread bean mixture evenly over bottom of 8-inch square baking dish or 1-quart glass bowl. Spread sour cream mixture evenly over bean layer and sprinkle evenly with remaining 1½ cups cheese. Spread guacamole over cheese and top with tomato mixture. Sprinkle with sliced scallion greens and serve with tortilla chips. (Dip can be refrigerated for up to 24 hours. Let dip stand at room temperature for 1 hour before serving.)