The BEST EVER 7 Layer Dip
Summer festivities may be sadly behind us, but that means tailgating season has officially begun! While grilling and beer maybe your tailgating staples, everybody knows you also have to have 7 Layer Dip as part of your spread. Join me as I’m going to show you how to whip up your favorite dip, but make it extra special and superbly delicious. Your friends will be bragging that your dip is THE BEST!
Ingredients
2 cups cored, seeded, and finely chopped Roma tomatoes (about 5)
5 - 6 cloves garlic, minced (divided)
¼ white onion, diced (optional)
1 bunch scallions, thinly sliced, light and dark green parts separated (divided)
1 jalapeno, seeded and finely diced (divided)
Zest and juice from 2 - 3 limes, divided
¼ cup cilantro, chopped
½ tsp sugar
¼ cup olive oil (divided)
1 (15 oz) can black beans, drained and rinsed
½ tsp cumin
2 TBSP water
3 medium avocados, halved, pitted and diced
8 oz sharp Cheddar, shredded
1 (8 oz) container sour cream (or Greek yogurt or a mix)
2 ears corn, kernels cut off (1 ½ cups kernels)
Salt
Freshly cracked black pepper
Tortilla chips, for serving
Preparation
1. Make the salsa: In a medium bowl, combine the tomatoes, 2 cloves minced garlic, half of the dark green scallions (and onion if desired), half of the minced jalapeño, half the chopped cilantro, 2 tablespoons of the lime juice, zest of 1 lime, sugar, salt, and pepper. Set aside.
2. Make the bean layer: Heat 2 TBSP olive oil in a medium skillet over low heat. Add all of the light scallions and cook, stirring frequently, until softened, about 7-10 minutes. Add 2 cloves minced garlic to the skillet and continue cooking until fragrant, about 1 minute more. Do not brown. Add the black beans, salt, cumin, and water and continue cooking until black beans soften, about 3 minutes. Off the heat, mash the beans with a fork or spatula until they have a chunky puréed texture. Scrape the beans into a baking dish and spread into an even layer. Set aside.
3. Cook the corn: Heat a skillet over medium-high heat. Add 2 TBSP olive oil. Once shimmering add corn kernels and sauté until they begin to pop and lightly brown. Season with salt and pepper. Set aside to cool.
4. Make the guacamole layer: To the medium bowl, add the avocados, the remaining dark green scallions, the remaining jalapeño, 1 clove minced garlic, salt, the remaining 2 tablespoons lime juice, and the remaining cilantro. Mash with a pestle or fork until blended but still a bit chunky.
5. Assemble the dip: Spread the sour cream evenly over the black bean layer. Sprinkle half of the cheese over the sour cream, followed by all of the guacamole, and then the remaining cheese. Sprinkle the corn over the cheese.
6. Lightly drain the salsa through a fine-mesh sieve. Top the corn layer with the salsa. Serve the dip with tortilla chips.
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