ULTIMATE SEVENLAYER DIP
Servings: 8-10
Start to finish: 45 minutes
4 large tomatoes, cored, seeded and chopped fine
2 jalapeno chilies, stemmed, seeded and minced
3 tablespoons minced fresh cilantro
6 scallions (2 minced; 4, green parts only, sliced thin)
2 tablespoons plus 2 teaspoons lime juice (2 limes) Salt
1 (15-ounce) can black beans, drained but not rinsed
2 garlic cloves, minced ¾ teaspoon chili powder 1 ½ cups sour cream
1 pound pepper jack cheese, shredded (4 cups)
1 recipe (3 cups) guacamole (recipe follows)
Toss tomatoes, jalapenos, cilantro, minced scallions, 2 tablespoons lime juice and
1/8 teaspoon salt in bowl. Let stand until tomatoes begin to soften, about 30 minutes. Strain through 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 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, followed by guacamole and, finally, drained tomato mixture. Sprinkle with sliced scallion greens before serving.