7 Layer Bean Dip

7-Layer Bean Dip

Name: 7-Layer Bean Dip
Total time: 50 min
Yield: 8 servings
Cuisine: North American
Ingredients: 4 tablespoons vegetable oil; 1 medium onion, small diced; 4 garlic cloves, minced; 2 cans pinto beans, drained, liquid reserved; 2 medium tomatoes, small diced; 2 ripe avocados, pitted and scooped out of skin; 1 to 2 pickled jalapeño chiles, minced; Juice of 1 lemon; 1 cup grated cheddar cheese; 1 cup sour cream; 6 green onions, thinly sliced; 6 ounces black olives, pitted and sliced; Salt, to taste; 1 to 2 bags tortilla chips, for serving

12 January, 2016 by Anna Monette Roberts

7-Layer Bean Dip

Adapted from Martha Stewart

Ingredients

4 tablespoons vegetable oil
1 medium onion, small diced
4 garlic cloves, minced
2 cans pinto beans, drained, liquid reserved
2 medium tomatoes, small diced
2 ripe avocados, pitted and scooped out of skin
1 to 2 pickled jalapeño chiles, minced
Juice of 1 lemon
1 cup grated cheddar cheese
1 cup sour cream
6 green onions, thinly sliced
6 ounces black olives, pitted and sliced
Salt, to taste
1 to 2 bags tortilla chips, for serving

Directions

In a large pan, heat oil over medium-high heat. Add onion and garlic, and cook over low heat until translucent, about 5 minutes.
Stir in beans, and cook for 3 minutes. Roughly mash with potato masher, adding reserved liquid if needed to aid in mashing.
In a separate bowl, season tomatoes with salt, to taste.
In another bowl, mash avocados with jalapeños and lemon juice. Salt to taste.
In a glass casserole dish or aluminum casserole container, cover bottom with mashed beans. Top with cheddar. Then, spread avocado. Next, layer sour cream. Finally, sprinkle tomatoes, green onion, and black olives. Serve with chips.

Information

Category: Appetizers, Dips
Cuisine: North American
Yield: 8 servings