Ultimate Seven-Layer Dip

By charlotteh371

Ingredients

• BEAN LAYER
• 1 – 15.5 oz. can black beans, drained but not rinsed
• 2 garlic cloves, minced
• 3/4 t. chili powder
• 2 t. lime juice
• 1/8 t. salt
• SOUR CREAM LAYER
• 1 1/2 c. sour cream
• 2 1/2 c. pepper Jack cheese
• AVOCADO LAYER
• 2 scallions, sliced thin, green and white parts separated
• 1 jalapeno chile, minced
• 1 small garlic clove, minced
• 1/4 tsp. finely grated zest plus 2 Tbsp. juice from 1 lime
• 3 avocados, pitted, peeled, and chopped
• 3 Tbsp. chopped fresh cilantro
• Salt
• SALSA LAYER
• 4 large tomatoes, cored, seeded, and chopped fine
• 2 jalapeno chiles, seeded and minced
• 3 T. chopped fresh cilantro
• 2 T. lime juice
• 6 scallions, 2 minced and 4 with green parts sliced thin (white parts discarded)
• 1/8 t. salt

Preparation

Step 1

Pulse black beans, garlic, lime juice, chili powder, and salt in a food processor until mixture resembles a chunky paste. Transfer to bowl.

Pulse sour cream and cheese until smooth. Layer on top of beans and sprinkle remaining 1 1/2 c. cheese.

Combine white parts of scallions, jalapeno, garlic, and lime juice in large bowl. Let sit for 30 minutes. Add two thirds of the avocado to bowl with jalapeno mixture and mash until smooth. Gently fold remaining avocado into mashed avocado mixture. Stir in lime zest, green parts of scallions, and cilantro. Season with salt.

Combine tomatoes, jalapenos, cilantro, minced scallions, and lime juice. Stir in salt. Layer on top of avocado and sprinkle sliced scallions over the top.

Let sit at room temperature 1 hour before serving. Refrigerate for up to 1 day.