WHY THIS RECIPE WORKS: While seven-layer dip isn’t a traditional Mexican dish, it does make appealing use of Mexican ingredients and flavors to create a truly party-worthy appetizer. But too often, the dip relies heavily on canned and processed ingredients and inevitably turns out messy and bland. We wanted to up the ante on this party classic. Rather than canned refried beans, we opted for a fresher layer made with canned black beans mashed with garlic, chili powder, and lime juice. To prevent the sour cream layer from becoming runny, we combined it with a generous amount of pepper Jack cheese. Homemade guacamole far surpassed store-bought. Tasters rejected store-bought salsa as well, so we made a quick, fresh pico de gallo with chopped tomatoes, jalapeños, cilantro, scallions, and lime juice. A layer of sliced scallions added bite and color. Our six layers were so packed with flavor, we decided to eliminate the usual canned black olives, finding their metallic flavor distracting. 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 ½ teaspoon salt. Serve with homemade chips.
Serves 8 to 10
INGREDIENTS:
- 4 large tomatoes, cored, seeded, and chopped fine
- 6 scallions (2 minced; 4, green parts only, sliced thin)
- 2 jalapeño chiles, stemmed, seeded, and minced
- 3 tablespoons minced fresh cilantro
- 2 tablespoons plus 2 teaspoons lime juice (2 limes)
- Salt
- 1 (15-ounce) can black beans, drained but not rinsed
- 2 garlic cloves, minced
- ¾ teaspoon chili powder
- 1 pound pepper Jack cheese, shredded (4 cups)
- 1½ cups sour cream
- 3 cups Chunky Guacamole
INSTRUCTIONS:
- Combine tomatoes, minced scallions, jala-peños, cilantro, 2 tablespoons lime juice, and ⅛ teaspoon salt in bowl. Let sit until tomatoes begin to soften, about 30 minutes. Drain mixture, discard liquid, and return to bowl.
- Meanwhile, pulse beans, garlic, chili powder, remaining 2 teaspoons lime juice, and ⅛ teaspoon salt in food processor to coarse paste, about 15 pulses. Spread bean mixture evenly into 8-inch square baking dish or 1-quart glass bowl.
- In clean, dry work bowl, pulse 2½ cups pepper Jack and sour cream until smooth, about 15 pulses. Spread sour cream mixture evenly over bean layer. Top evenly with remaining 1½ cups pepper Jack, followed by guacamole and, finally, drained tomato mixture. (Dip can be refrigerated for up to 24 hours; bring to room temperature before serving.) Sprinkle with sliced scallion greens before serving.
