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.
- Shopping List
- 4 or 5 ripe roma tomatoes
- 2 jalapeno peppers
- 1 bunch cilantro
- 1 bunch green onions
- 3 limes
- 1 head fresh garlic, you will need 3 cloves
- 3 ripe avocados
- 1 15.5 oz. can black beans
- 1 1/2 cups sour cream
- 4 oz. block pepper jack cheese
- 4 oz. block sharp cheddar cheese
- Chili powder
- Tortilla chips
- To assemble-
- Black Bean Layer:
- 1 16- ounce can black beans, drained but not rinsed
- 2 garlic cloves, minced
- 2 teaspoons fresh lime juice
- 3/4 teaspoon chili powder
- 1/4 teaspoon salt
- Sour Cream Layer:
- 1 1/2 cups sour cream
- 1 cup shredded pepper jack cheese
- 1 cup shredded sharp cheddar cheese
- Cheese Layer:
- 1 cup shredded pepper jack cheese
- 1 cup shredded sharp cheddar cheese
- Guacamole Layer:
- 2 green onions, sliced thin, green and white parts separated
- 1 jalapeno chile, seeded and finely minced
- 1 small garlic clove, minced
- 2 tablespoons lime juice
- 3 avocados, pitted, peeled and chopped
- 3 tablespoons chopped fresh cilantro
- Salt to taste
- Tomato Layer:
- 4 large tomatoes, cored, seeded, and chopped fine
- 1 jalapeno, seeded and minced
- 3 tablespoons finely chopped cilantro
- 2 green onions, finely minced
- 2 tablespoons lime juice
- 1/8 teaspoon salt
- Extras:
- Tortilla chips for serving
- For the guacamole layer, first, in a small bowl, combine the white parts of the green onions, jalapeno, garlic and 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, 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.
- For the tomato layer, in a medium bowl, combine tomatoes, jalapeno, cilantro, minced green onions, and lime juice. Stir in salt. Strain mixture through a colander or use a slotted spoon to cover guacamole layer with the tomatoes. Discard the liquid.
- Spread guacamole over cheese and top with tomato mixture. Sprinkle with additional sliced green onions, if desired, and serve with tortilla chips.
- The dip can be tightly covered and refrigerated for up to 24 hours.
Recipe from Mel’s Kitchen Café.
Your timing IS perfect, Sally, because I haven’t made this in ages and needed a little reminder! (Plus you are so very sweet – I’m so glad we’ve gotten to “know” each other!)
Mel, this dip was perfectly titled. We love it!
I feel very blessed to be able to call you a friend. I many times try to picture you, Amanda and me together for an afternoon just to be able to talk “foodie” ;D