This Ultimate 7-layer dip is definitely kicked up a few notches from the classic you are used to. Each layer is packed with a punch of fresh, Mexican flavor.
Seven-layer dip is often an appetizer-party staple. So many beautifully colored layers (and usually less than seven, but no matter). All the contrasting colors and ingredients that you could want in a perfect bite on a tortilla chip, right? But for me, the end result was most times…. meh. Until now. This really is the ultimate 7-layer dip. And I received it from none other than my own personal blogging mentor. Mel, at Mel’s Kitchen café has become a fast friend and huge help to me while I was jumping into the blogosphere. Check out her site for wonderful family recipes which are written in a witty and friendly style that will have you coming back for more.
In this version of the classic dip, each layer has been dressed up to bring one powerhouse of a dish to any party. Bringing in a little more heat with the jalapeno peppers (it might seem like too much when tasting each layer that adds jalapeno on their own, but I promise they mellow out when assembled with the sour cream and cheese layers). And mixing some of the cheese with sour cream in a food processor? Well, that is such a great idea for an even more creamy and flavorful layer than sour cream alone. Using black beans that are then pulsed together with lime juice and jalapeno makes this layer stand out better than any canned refried bean layer ever could. The recipe takes 30-40 minutes of hands on time, but it’s worth it. And hello, it IS football season. I know, my timing is perfect. You’re welcome.
In the printable recipe, I’ve first combined the ingredients into a shopping list and then divided them as required for each layer. I hope this helps you when shopping for the recipe.
Ultimate 7 Layer Dip
Black Bean Layer,
Sour Cream Layer,
- 1 cup pepper jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- Tortilla chips for serving
- First, in a small bowl, combine white parts of 2 green onions, 1 mince jalapeño, 1 minced garlic and 2 Tablespoons lime juice. Let sit for 30 minutes or while putting the other layers together.
For the Bean Layer:
- Pulse black beans, garlic, 2 teaspoons lime juice, chili powder, and 1/4 teaspoon salt in a food processor until mixture resembles a chunky paste. Transfer to a glass 8X8 or 9X9-inch dish or similar sized bowl, spreading into an even layer.
For the Sour Cream Layer:
- Quickly rinse and wipe out the food processor and pulse the sour cream, 1 cup pepper jack cheese cheese and 1 cup sharp cheddar cheese until smooth. Dollop the sour cream mixture on top of the black bean layer, smoothing to the edges in an even layer.
- Sprinkle evenly with another one cup each of both cheeses.
For the Guacamole Layer:
- Add two-thirds of the avocado chunks to the bowl with the jalapeno mixture and mash with a potato masher until smooth. Gently fold remaining avocado into mashed avocado mixture. Gently stir in the green parts of the green onions and the cilantro. Season with salt. Spread the guacamole over the cheese layer and top with tomato mixture.
For the Tomato Mixture:
- In a medium bowl, combine 4 chopped tomatoes, 1 minced jalapeño, 3 Tablespoons cilantro, 2 minced green onions, and 2 Tablespoons lime juice. Stir in ⅛ teaspoon salt. Strain mixture through a colander or use a slotted spoon to cover guacamole layer with the tomatoes. Discard the liquid.
- The dip can be tightly covered and refrigerated for up to 24 hours.
- Sprinkle with additional sliced green onions, if desired, and serve with tortilla chips.
Recipe from Mel’s Kitchen Café.