Homemade Dips (Part 9)

posted Apr 25, 2014, 7:39 PM by nam820@rtms.ca

Seven-Layer Bean Dip


Assemble this classic Mexican-style dip in a glass serving dish to show off each zesty, appetizing layer. For individual eating ease, try dishing up this dip in short glass jars for each guest.

Ingredients
  • 4 tablespoon(s) safflower oil
  • 1 cup(s) plus 2 tablespoons chopped onion (from 1 medium onion)
  • 4 clove(s) garlic, minced
  • 2 can(s) (15 1/2 ounces each) pinto beans, drained, liquid reserved
  • 2 medium tomatoes, finely chopped
  • 1/2 teaspoon(s) coarse salt
  • 2 ripe avocados, halved, pitted, and peeled
  • 1 to 2 pickled jalapeno chiles, minced
  • 1 cup(s) plus 2 tablespoons sour cream
  • 2 tablespoon(s) fresh lemon juice
  • 3 ounce(s) cheddar cheese, grated (1 cup)
  • 6 scallions, thinly sliced
  • 6 ounce(s) pitted black olives, chopped
  • 1 to 2 bags tortilla chips, for serving
Directions
  1. Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.
  2. Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.
  3. Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.) Serve with chips.
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