Ultimate Seven-Layer Dip

 

Ingredients

· 4 large tomatoes, cored, seeded, and chopped fine

· 2 jalapeno chiles, stemmed, seeded, and minced

· 3 tablespoons minced fresh cilantro

· 6 scallions (2 minces; 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

 

Steps

1) Toss tomatoes, jalapenos, cilantro, minced scallions, 2 tablespoons lime juice, and 1/8 teaspoon salt in bowl. Let stand until tomatoes begin to soften, about 30 minutes. Strain through fine-mesh strainer, discard liquid, and return to bowl.

2) Meanwhile, pulse black beans, garlic, remaining 2 teaspoons lime juice, chili powder, and 1/8 teaspoon salt in food processor or until mixture resembles chunky paste, about 15 pulses. Spread bean mixture evenly over bottom of 8-inch square baking dish or 1-quart glass bowl.

3) Wipe out food processor, add sour cream and 2 1/2 cups pepper Jack, and pulse until smooth, about 15 pulses. Spread sour cream mixture evenly over bean layer. Top evenly with remaining 1 1/2 cups pepper Jack, followed by guacamole and, finally, drained tomato mixture. Sprinkle with sliced scallion greens before serving.

 

 

From: All Time Best Appetizers

By: Cooks Illustrated