Seven-Layer Bean Dip

By SamU

Assemble this classic dip in glass jars for a single-serving appetizer.

Ingredients

• 4.00 tablespoon(s) safflower oil
• 1.00 cup(s) plus 2 tablespoons chopped onion (from 1 medium onion)
• 4.00 clove(s) garlic, minced
• 2.00 can(s) (15 1/2 ounces each) pinto beans, drained, liquid reserved
• 2.00 medium tomatoes, finely chopped
• 1/2 teaspoon(s) coarse salt
• 2.00 ripe avocados, halved, pitted, and peeled
• 1.00 to 2 pickled jalapeno chiles, minced
• 1.00 cup(s) plus 2 tablespoons sour cream
• 2.00 tablespoon(s) fresh lemon juice
• 3.00 ounce(s) cheddar cheese, grated (1 cup)
• 6.00 scallions, thinly sliced
• 6.00 ounce(s) pitted black olives, chopped
• 1.00 to 2 bags tortilla chips, for serving

Details

Servings 8
Adapted from delish.com

Preparation

Step 1

Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.

Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.

Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.) Serve with chips.