Posted by: thebellalife | July 21, 2009

Seven Layer Dip

 

AKA Seven Layers of Pure Love

 

About a year and a half ago I went on a hunt for the perfect seven layer bean dip. I found this little gem over on foodnetwork.com.  The recipe doesn't state which chef created this recipe, but it doesn't matter.  IT STILL ROCKS MY SOCKS!  Since then, I have tweaked this recipe and made it my own.  It goes a little something like this:

 

7layerdip

 SEVEN LAYER DIP

 

INGREDIENTS:

2 garlic cloves

2 teaspoons kosher salt

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can pinto beans, drained and rinsed

2 teaspoons chili powder

2 Tablespoons water

1 Tablespoon extra-virgin olive oil

2 cups shredded sharp cheddar cheese

2 large avocados

1 jalapeno, stemmed, finely chopped (with seed for more heat)

2 cups chopped romaine lettuce

1 1/2 cup nonfat sour cream

1/2 – 1 cup cilantro (leafs and some stems)

3 ripe roma tomatoes, diced

2-3 scallions (white and green) thinly sliced

 

On a cutting board smash the garlic cloves, add kosher salt, and with the flat side of a large knife, mash and smear the garlic into a coarse paste. Now, throw the garlic, beans, chili powder and olive oil into a food processor and blend until smooth.  Remove the mixture from the food processor and spread along the bottom of a serving plate or casserole dish (whichever you desire).

 

In a small bowl, halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt. Spread a layer of avocado over the bean mixture.

 

Rinse and dry your food processor.  Once clean, add the sour cream and cilantro.  Blend until just smooth and then spread over your avocado layer.

 

Once you have the beans, avocado and sour cream layered on your dish; add a layer of shredded cheese, scatter a layer of chopped romaine lettuce, add a layer of chopped roma tomatoes.  Finish by scattering a layer of tomatoes and scallions on top.

 

Serve with a bowl of tortilla chips and ENJOY!

 

Camberley

 

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