4 Videos | Photo: Lucky 7 Layer Dip Recipe
Ingredients
- 1 (15-ounce) can refried beans
- 2 tablespoons hot sauce
- Extra-virgin olive oil, for drizzling
- 4 scallions, cut into 1 inch pieces
- 1 (16 to 18 ounce) jar green chili or tomatillo salsa
- 2 tablespoons chopped cilantro, a palm full, chopped
- 1 (15-ounce) can black beans
- 2 teaspoons ground cumin, 2/3 palm full
- 1 (16 to 18 ounce) jar chipotle salsa
- 2 cups sour cream
- 1 lime, zested and juiced
- 2 ripe avocados
- 2 cloves garlic, finely chopped
- 1 lemon, juiced
- 1 jalapeno, seeded and finely chopped
- Salt
- 2 plum tomatoes, diced
- Pimiento stuffed jumbo Spanish olives, chopped
- Tortilla chips, buy 2 sacks in 2 different colors/varieties
Directions
Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.
Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.
Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.
Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.
Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.
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By unixrab -
Flyover Country
on September 03, 2012
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After reading the reviews, I was worried about it being too runny - but it was not. I sauteed the refried beans with some onions and they were very solid. The second layer of green sauce called for 16 ounces. I used 12-14oz I also let this reduce to get rid of some of the water in the sauce - it intensified the flavor and made the verde sauce thicker. Put it on the beans.. so far - no runniness. The black bean layer was fine as stated in the recipe - they made a solid 3rd layer. I did the chipotle salsa layer the same as the green sauce layer. Let it reduce to a good consistency -and yes- you do need the heat from this layer. I did not add the lime juice to the sour cream layer, but I did add the zest of two limes, which accomplishes the purpose. The guac layer was fine as is - not soupy or runny. Olive and Tomato layer was fine. I can see how this may be soupy if too much salsa is used, and/or not a few minutes of reducing the watery layers.
By lizjoe21
new jersey
on July 30, 2012
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made this for company, it was good but way too soupy. it needed a bowl and a spoon. adding meat is a great idea.
By pamgadaire_6819146
Fullerton, CA
on March 10, 2012
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Mine came out ok but 1/2 a lime was plenty in the sour cream or it would have been soupy. Same with the guacamole... I let the green salsa reduce a bit and used less red salsa because it was strong molcajete salsa from my fav Mex restaurant. Two jars of salsa would have made it watery. Also it is too much sour cream.
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