Ultimate dip wows with bold flavours
To create the ultimate version of this appealing dip with bold flavours and a simple, no-fuss technique, we distilled every layer down to its essential flavours.
We replaced the usual refried beans with canned black beans and made the salsa and guacamole layers quick and simple.
If you don’t have time to make fresh guacamole, mash three avocados with 3 tbsp (45 ml) lime juice and 1/2 tsp (2.5 ml) salt. Serve with tortilla chips. Serves: 8-10 4 large tomatoes, cored, seeded, and chopped fine
2 jalapeno chilies, stemmed, seeded and minced
3 tbsp (45 ml) minced fresh cilantro
6 scallions (2 minced; 4 green parts only, sliced thin)
2 tbsp (30 ml) plus 2 tsp (10 ml) lime juice (2 limes)
Salt
15-oz (443-ml) can black beans, drained but not rinsed
2 garlic cloves, minced
3/4 tsp (4 ml) chili powder
1 1/2 cups (375 ml) sour cream 1 lb (454 g) Pepper Jack cheese, shredded (4 cups/1 L)
3 cups (750 ml) guacamole (recipe follows)
1. Toss tomatoes, jalapenos, cilantro, minced scallions, 2 tbsp (30 ml) lime juice, and 1/8 tsp (0.5 ml) salt in bowl. Let stand until tomatoes begin to soften, about 30 minutes.
2. Strain through fine-mesh strainer, discard liquid and return to bowl.
3. Meanwhile, pulse black beans, garlic, remaining 2 tsp lime juice (10 ml), chili powder, and 1/8 tsp (0.5 ml) salt in food processor until mixture resembles chunky paste, about 15 pulses.
4. Spread bean mixture evenly over bottom of 8-inch (20-cm) square baking dish or 1-quart (1 L) glass bowl.
5. Wipe out food processor, add sour cream and 2 1/2 cups (625 ml) Pepper Jack, and pulse until smooth, about 15 pulses. Spread sour cream mixture evenly over bean layer.
6. Top evenly with remaining 1 1/2 cups (375 ml) Pepper Jack, followed by guacamole and, finally, drained tomato mixture. Sprinkle with sliced scallion greens before serving.
Guacamole: 3 ripe avocados
1/4 cup (60 ml) chopped fresh cilantro
1 jalapeno chili, stemmed, seeded, and minced
2 tbsp (30 ml) finely chopped onion
2 tbsp (30 ml) lime juice 2 garlic cloves, minced
Salt
1/2 tsp (2.5 ml) ground cumin
1. Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Add cilantro, jalapeno, onion, lime juice, garlic, 3/4 tsp (4 ml) salt, and cumin and mash with potato masher (or fork) until mostly smooth.
2. Halve and pit remaining two avocados. Make 1/2-inch (1.25cm) cross-hatch incisions in flesh with butter knife, cutting down to but not through skin. Gently scoop out avocado cubes, and add to mashed mixture. Gently mash until mixture is well combined but still coarse. Season with salt to taste. Serve.