February 11, 2012

(just short of) seven layer dip

Last weekend I decided to play the good wife and help G host a Superbowl party for his friends.  On the menu was this (just short of) seven layer dip, which I adapted from Cook's Country Best Potluck Recipes: More Than 100 Homestyle Favourites

It's just shy of seven layers because the original recipe omits olives (which is also the only food G absolutely refuses to eat) and because I served the guac on the side (ever since I had an encounter with a bad avocado a few years ago, I can't stand the sight of them - kind of like Goldschlager but that's a story for another day).

One of the things I really liked about this dip is that it does not include canned refried beans - with the high sodium content and sketchy texture, I'm not a fan.  Instead, the recipe includes a simple homemade bean dip which was yummy on its own.

Also really interesting was the sour cream layer which was whizzed in the food processor with shredded cheese.  It was a bit grainy on its own which concerned me, but I figured with enough beer in them the guys wouldn't notice, but it actually blended in very nicely with the other layers.

Rave reviews from the beer guzzlers and designated drivers alike.

(just short of) seven layer dip
adapted from Cook's Country
Printable recipe

Note:  If you want to add the guac, it goes between the sour cream and the salsa 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

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

1 1/2 c. sour cream
2 1/2 c. shredded Tex-Mex cheese
Pulse sour cream and cheese until smooth. Layer on top of beans and sprinkle remaining cheese over top.
4 large tomatoes, cored, seeded, and chopped fine
2 jalapeno chiles, seeded and minced
3 T. chopped fresh cilantro
2 T. lime juice
6 green onions, 2 minced and 4 with green parts sliced thin (white parts discarded)
1/8 t. salt
Combine tomatoes, jalapenos, cilantro, minced green onions, and lime juice. Stir in salt. Let sit for at least 30 minutes then strain, discarding liquid, and layer over sour cream/cheese layer.  Sprinkle sliced green onions over the top.
Let sit at room temperature 1 hour before serving. Refrigerate for up to 1 day.