Fresh Seven-Layer Dip
So yummy, store-bought seven-layer dip can never beat freshly homemade version, no doubt.
Yield
6 servingsPrep
15 minCook
3 minReady
22 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
refried beans
|
|
| 1 | tablespoon |
red hot pepper sauce
or more as needed |
|
| 1 | x |
olive oil
|
*
|
| 4 | each |
onions
green, scallions, cut into 1 inch pieces |
|
| 16 | ounces |
green chili peppers, canned
or tomatillo salsa, 1 jar, or 18 ounces |
|
| 4 | tablespoons |
cilantro
freshly chopped |
|
| 15 | ounces |
black beans
1 can |
|
| 1 ½ | teaspoons |
cumin
ground, or as needed |
|
| 16 | ounces |
chipotle salsa
or 18 ounces, 1 jar |
* |
| 2 | cups |
sour cream
|
|
| 1 | each |
limes
zested and juiced |
|
| 2 | each |
avocados
ripe |
|
| 3 | cloves |
garlic
minced, or to taste |
|
| 1 | each |
lemon
juiced |
|
| 1 | each |
jalapeño pepper
seeded and minced |
*
|
| 1 | x |
salt
to taste |
*
|
| 2 | each |
italian plum (roma) tomatoes
diced |
|
| 1 | x |
olives
chopped, pimiento stuffed jumbo spanish |
*
|
| 1 | x |
tortilla chips
2 different colors |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
refried beans
|
|
| 15 | ml |
red hot pepper sauce
or more as needed |
|
| 1 | x |
olive oil
|
*
|
| 4 | each |
onions
green, scallions, cut into 1 inch pieces |
|
| 462.4 | ml/g |
green chili peppers, canned
or tomatillo salsa, 1 jar, or 18 ounces |
|
| 6E+1 | ml |
cilantro
freshly chopped |
|
| 433.5 | ml/g |
black beans
1 can |
|
| 7.5 | ml |
cumin
ground, or as needed |
|
| 462.4 | ml/g |
chipotle salsa
or 18 ounces, 1 jar |
* |
| 473 | ml |
sour cream
|
|
| 1 | each |
limes
zested and juiced |
|
| 2 | each |
avocados
ripe |
|
| 3 | cloves |
garlic
minced, or to taste |
|
| 1 | each |
lemon
juiced |
|
| 1 | each |
jalapeño pepper
seeded and minced |
*
|
| 1 | x |
salt
to taste |
*
|
| 2 | each |
italian plum (roma) tomatoes
diced |
|
| 1 | x |
olives
chopped, pimiento stuffed jumbo spanish |
*
|
| 1 | x |
tortilla chips
2 different colors |
*
|
Directions
Heat refried beans in a small nonstick pan over medium heat and season with hot sauce to taste.
Place the beans to a small and deep casserole dish.
Scrape pan with rubber spatula and return the pan to heat.
Drizzle a little olive oil to the pan and turn up heat to high.
Until the oil is very hot, stir in the scallions and cook them, about 3 minutes.
Pour in the green salsa and heat through.
Stir in cilantro, remove the pan from heat, and place on top of the beans to make the second layer.
Return the same pan to the stove, turn down the heat to medium and stir in black beans, heat through and season with cumin, place on top of the green salsa to make the third layer.
Top the black beans with a layer of chipotle salsa, now we have the fourth layer.
Stir together sour cream the lime zest and juice in a small bowl until smooth and well blended, and spread evenly on top of the chipotle salsa to make the fifth layer.
Mix together 2 peeled and sliced ripe avocados, garlic, lemon juice, jalapeno and salt to make a chunky guacamole, you may need to use a fork to mash the acocados a little bit.
Transfer the guacamole over salsa, now the sixth layer.
Sprinkle the final layer of diced tomatoes and sliced olives on top of guacamole.
Serve with tortilla chips.
