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Category: Dips-served cold
Prep Time: Cook Time: Total Time:
4 tablespoon(s) safflower oil
1 cup(s) plus 2 tablespoons chopped onion (from 1 medium onion)
4 clove(s) garlic, minced
2 can(s) (15 1/2 ounces each) pinto beans, drained, liquid reserved
2 medium tomatoes, finely chopped
1/2 teaspoon(s) coarse salt
2 ripe avocados, halved, pitted, and peeled
1 to 2 pickled jalapeno chiles, minced
1 cup(s) plus 2 tablespoons sour cream
2 tablespoon(s) fresh lemon juice
3 ounce(s) cheddar cheese, grated (1 cup)
6 scallions, thinly sliced
6 ounce(s) pitted black olives, chopped
1 to 2 bags tortilla chips, for serving
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Directions
Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.
Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.
Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.) Serve with chips.
Serves 8.
Seven-Layer Bean Dip
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Category: Dips-served cold
Prep Time: Cook Time: Total Time:
4 tablespoon(s) safflower oil
1 cup(s) plus 2 tablespoons chopped onion (from 1 medium onion)
4 clove(s) garlic, minced
2 can(s) (15 1/2 ounces each) pinto beans, drained, liquid reserved
2 medium tomatoes, finely chopped
1/2 teaspoon(s) coarse salt
2 ripe avocados, halved, pitted, and peeled
1 to 2 pickled jalapeno chiles, minced
1 cup(s) plus 2 tablespoons sour cream
2 tablespoon(s) fresh lemon juice
3 ounce(s) cheddar cheese, grated (1 cup)
6 scallions, thinly sliced
6 ounce(s) pitted black olives, chopped
1 to 2 bags tortilla chips, for serving
--------------------------------------------------------------------------------
Directions
Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.
Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.
Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.) Serve with chips.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.