Ultimate 7-layer dip embraces bold Southwestern flavors
America’s Test Kitchen
Who doesn’t love a good seven-layer dip?
To create the ultimate version of this appealing dip with bold Southwestern flavors and a simple, no-fuss technique, we distilled every layer down to its essential flavors and designed our recipe to emphasize those elements.
We replaced the usual refried beans with canned black beans that we processed with garlic, chili powder and lime juice.
To keep the sour cream layer from watering down our dip, we combined it with cheese to give it more structure.
We made the salsa and guacamole layers quick and simple to ensure that they would come together easily and stay fresh and vibrant.
This recipe is usually served in a clear dish so you can see the layers.
For a crowd, double the recipe and serve in a 13-by-9-inch glass baking dish. If you don’t have time to make fresh guacamole as called for, simply mash three avocados with 3 tablespoons lime juice and ½ teaspoon salt.
Serve with tortilla chips.
Start to finish: 45 minutes
In a bowl, toss tomatoes, jalapeños, cilantro, minced green onions, 2 tablespoons lime juice and 1/8 teaspoon salt. Let stand until tomatoes begin to soften, about 30 minutes. Strain through a fine-mesh strainer, discard liquid, and return to bowl.
Meanwhile, pulse black beans, garlic, remaining 2 teaspoons lime juice, chili powder and 1/8 teaspoon salt in a food processor until mixture resembles chunky paste, about 15 pulses. Spread bean mixture evenly over bottom of 8-inch-square baking dish or 1-quart glass bowl.
Wipe out food processor, add sour cream and 2 ½ cups pepper jack, and pulse until smooth, about 15 pulses. Spread sour cream mixture evenly over bean layer. Top evenly with remaining 1 ½ cups pepper jack.
Make guacamole: Halve 1 avocado, remove pit, and scoop flesh into a medium bowl. Add cilantro, jalapeño, onion, lime juice, garlic, ¾ teaspoon salt and the cumin and mash with a potato masher (or fork) until mostly smooth.
Halve and pit remaining two avocados. Carefully make ½-inch crosshatch incisions in flesh with a butter knife, cutting down to but not through skin. Insert spoon between skin and flesh, 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.
Finish dip: Spread guacamole over pepper jack layer and top with drained tomato mixture. Sprinkle with sliced green onion greens before serving.
Per serving: 480 calories, 23g carbohydrate, 21g protein, 36g fat (17g saturated), 69mg cholesterol, 741mg sodium, 11g fiber.