ULTIMATE SEVEN LAYER MEXICAN DIP

By LindaW1955

Ingredients

• 2 jalapenos, seeded and minced
• 3 TBS finely chopped fresh cilantro
• 6 scallions, 2 minced and 4 w/ green parts sliced thin (white parts discarded)]
• 2 TBS plus 2 tsp juice from 2 limes
• ¼ tsp salt
• 1 (16 oz) beans, drained, but not rinsed
• 2 garlic cloves, minced
• ¾ tsp chili powder
• 1 ½ cups sour cream
• 4 cups shredded pepper jack cheese
• 3 cups chunky guacamole

Details

Preparation time 90mins
Cooking time 90mins

Preparation

Step 1

1.Combine tomatoes, jalapenos, cilantro, minced scallions, and 2 TBS lime juice in medium bowl. Stir in 1/8 tsp salt and let stand until tomatoes begin to soften, about 30 minutes. Strain mixture into bowl and discard liquid
2.Pulse black beans, garlic, remaining lime juice, chili powder and remaining salt in food processor until mixture resembles chunky paste. Transfer to bowl and wipe out food processor. Pulse sour cream and 2 ½ cups cheese until smooth. Transfer to separate bowl.
3.Spread bean mixture evenly over bottom of 8” square glass baking dish or 1 qt glass bowl (I used an 11x7” glass pan). Spread sour cream mixture evenly over bean layer and sprinkle evenly with remaining cheese. Spread guacamole over cheese and top w/ tomato mixture. Sprinkle w/ sliced scallions and serve w/ tortilla chips. Dip can be refrigerated for up to 24 hours. Let stand at room temperature one hour before serving