Shelly's Recipe

SMOKY SEVEN-LAYER DIP

Category: Dips - Cold

4 large tomatoes, cored, seeded, and chopped fine
2 jalapeno chilies, seeded and minced
3 tbsp minced fresh cilantro
6 scallions, 2 minced and 4 with green parts sliced thin (white parts discarded)
2 tbsp fresh lime juice plus 2 tsp, from 2 limes
1/4 tsp salt
1 (16-oz) can black beans, drained but not rinsed
1 - 3 tsp minced chipotle chilies in adobo
2 cloves minced garlic
3/4 tsp chili powder
1 1/2 cups sour cream
4 cups shredded pepper Jack cheese
3 cups Chunky Guacamole
4 slices cooked bacon, crumbled

Combine tomatoes, jalapenos, cilantro, minced scallions, and 2 tbsp lime juice in medium bowl. Stir in 1/8 tsp salt and let stand until tomatoes begin to soften, about 30 minutes. Strain mixture into bowl and discard liquid.

Pulse black beans, chilies, 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.

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 bacon 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