To create the ultimate version of this appealing dip with bold Southwestern flavors and a simple, no-fuss technique, we distilled every layer down to its essential flavors and designed our recipe to emphasize those elements.
We replaced the usual refried beans with canned black beans that we processed with garlic, chili powder, and lime juice. To keep the sour cream layer from watering down our dip, we combined it with cheese to give it more structure.
We made the salsa and guacamole layers quick and simple to ensure that they would come together easily and stay fresh and vibrant. This recipe is usually served in a clear dish so you can see the layers.
For a crowd, double the recipe and serve in a 13-by-9-inch glass baking dish. If you don’t have time to make fresh guacamole as called for, simply mash three avocados with 3 tablespoons lime juice and 1/2 teaspoon salt. Serve with tortilla chips.
ULTIMATE SEVEN-LAYER DIP
Servings: 8-10
Start to finish: 45 minutes
4 large tomatoes, cored, seeded, chopped fine
2 jalapeno chilis, stemmed, seeded, minced
3 tablespoons minced fresh cilantro
6 scallions (2 minced; 4, green parts only, sliced thin)
2 tablespoons plus 2 teaspoons lime juice (2 limes)
Salt
1 (15-ounce) can black beans, drained but not rinsed
2 garlic cloves, minced
3/4 teaspoon chili powder
1 1/2 cups sour cream
1 pound pepper Jack cheese, shredded (4 cups)
1 recipe (3 cups) Guacamole (recipe follows)
Guacamole:
3 ripe avocados
1/4 cup chopped fresh cilantro
1 jalapeno chili, stemmed, seeded, and minced
2 tablespoons finely chopped onion
2 tablespoons lime juice
2 garlic cloves, minced
Salt
1/2 teaspoon ground cumin
Nutrition information per serving: 480 calories; 322 calories from fat; 36 g fat (17 g saturated; 0 g trans fats); 69 mg cholesterol; 741 mg sodium; 23 g carbohydrate; 11 g fiber; 5 g sugar; 21 g protein.
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