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Category: Dips-served cold
Prep Time: Cook Time: Total Time:
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 3 avocados with 3 tablespoons lime juice and 1/2 teaspoon salt.
4 large tomatoes , cored, seeded, and chopped fine
2 jalapeno chiles , seeded and minced
3 tablespoons minced fresh cilantro
6 scallions , 2 minced and 4 with green parts sliced thin (white parts discarded)
2 tablespoons fresh lime juice plus 2 teaspoons, from 2 limes
1/4 teaspoon salt
1 can black beans (16-ounces), drained but not rinsed
2 cloves minced garlic
3/4 teaspoon chili powder
1 1/2 cups sour cream
4 cups shredded pepper Jack cheese
3 cups Chunky Guacamole
1. Combine tomatoes, jalapenos, cilantro, minced scallions, and 2 tablespoons lime juice in medium bowl. Stir in 1/8 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 lime juice, chili powder, and remaining salt in food processor until it 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.
3. Spread bean mixture evenly over bottom of 8-inch square glass baking dish or 1-quart glass bowl. Spread sour cream mixture evenly over bean layer, and sprinkle evenly with remaining cheese. 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 1 hour before serving.)
serves 8 to 10
Ultimate 7-Layer Dip
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Category: Dips-served cold
Prep Time: Cook Time: Total Time:
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 3 avocados with 3 tablespoons lime juice and 1/2 teaspoon salt.
4 large tomatoes , cored, seeded, and chopped fine
2 jalapeno chiles , seeded and minced
3 tablespoons minced fresh cilantro
6 scallions , 2 minced and 4 with green parts sliced thin (white parts discarded)
2 tablespoons fresh lime juice plus 2 teaspoons, from 2 limes
1/4 teaspoon salt
1 can black beans (16-ounces), drained but not rinsed
2 cloves minced garlic
3/4 teaspoon chili powder
1 1/2 cups sour cream
4 cups shredded pepper Jack cheese
3 cups Chunky Guacamole
1. Combine tomatoes, jalapenos, cilantro, minced scallions, and 2 tablespoons lime juice in medium bowl. Stir in 1/8 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 lime juice, chili powder, and remaining salt in food processor until it 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.
3. Spread bean mixture evenly over bottom of 8-inch square glass baking dish or 1-quart glass bowl. Spread sour cream mixture evenly over bean layer, and sprinkle evenly with remaining cheese. 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 1 hour before serving.)
serves 8 to 10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.