7-Layer Southwestern Dip

By lorik

7 delicious layers of pico de gallo, refried beans, sour cream and guacamole. You can't throw a party without a layered dip!

Ingredients

• PICO DE GALLO LAYER:
• 4 to 6 medium ripe tomatoes, diced small (about 4 cups)
• 1/2 medium yellow onion, diced small
• 1 to 2 jalapeño peppers (1 1/2 to 2 tablespoons minced)
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 About 1/2 bunch cilantro (1/2 cup chopped)
• Juice 1 lime
• REFRIED BEAN LAYER:
• 1 tablespoon olive oil
• 1/2 medium yellow onion, diced small
• 2 cloves garlic, minced
• 2 teaspoons chili powder, plus more to taste
• 2 (14-ounce) cans pinto beans, drained and rinsed
• 1 teaspoon salt
• 1/2 cup chicken or vegetable broth
• GUACAMOLE LAYER:
• 6 medium ripe avocados
• 1/2 cup chopped cilantro leaves and upper stems
• Pinch or two of coarse salt
• Juice of one lime
• Other ingredients:
• 3 cups sour cream
• 4 cups (1 pound) shredded cheddar or Monterey Jack cheese
• 1 head iceberg lettuce, shredded
• 2 (14-ounce) cans black olives, drained and roughly chopped
• 4 whole spring onions, thinly sliced
• Corn tortilla chips, to serve

Details

Servings 15
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

PICO DE GALLO LAYER:
Combine the tomatoes, onions, peppers, garlic, and salt in a strainer set over a mixing bowl. Stir to combine, then let stand for at least 10 minutes for the tomatoes to drain and the onions to soften. Transfer to a clean mixing bowl and stir in the chopped cilantro and lime juice.

BEAN LAYER:
Warm the olive oil over medium heat in a large skillet. Add the onions and cook until softened and translucent, 5 to 7 minutes. Stir in the garlic and chili powder, and cook until fragrant, about 30 seconds. Add the pinto beans and the salt. Let the beans warm for a few minutes and then smash them against the bottom and sides of the skillet until the beans are almost entirely smashed and paste-like. Add the broth, and continue to stir and smash until the broth is absorbed and the beans are as smashed as you like. (For a very smooth layer, transfer all ingredients to a blender and purée until creamy. Remove from heat and set aside.)

GUACAMOLE LAYER:
Cut the avocados in half and remove the pit. Scoop the flesh into a big mixing bowl and smash with a fork until it's as chunky or as smooth as you like it. Mix in the cilantro, lime juice, and salt. Taste and add more of anything, to taste. Set aside.

ASSEMBLE THE LAYERS:
Spread the refried beans evenly on the bottom of the baking dish, followed by the sour cream, guacamole, grated cheese, and pico de gallo. When adding each layer, try to disturb the layer beneath it as little as possible and push the layer all the way up to the sides of the pan. Spread (or sprinkle) a little more thickly around the edges so that the layer shows up well. At this point, the dish can be covered and refrigerated for up to 24 hours.

TOP WITH GREENS:
When ready to serve, uncover and top with the shredded lettuce. Scatter the olives and green onions over top.

Serve with corn tortilla chips on the side.


Dip for small parties: Cut the recipe in half if making for a smaller crowd and serve in an 8x8-inch pan or medium-sized glass bowl.