Seriously Good 7 Layer Dip
- PREP 15min
- COOK 1hrs
- TOTAL 1hrs 15min
Your friends and family will fight over this seven layer dip! The homemade black bean puree truly makes it the best with extra spices and garlic blended in. When choosing your salsa, go with something that’s on the thicker side. I love serving this with homemade tortilla chips, but any sturdy tortilla chip will do!
You Will Need
- For the Black Bean Puree
2 cups dry black beans, about 12 ounces (340g)
8 cloves garlic, smashed and peeled
Half an onion, roughly chopped
2 teaspoons ground cumin
1 tablespoon chili powder
1 ½ tablespoons dried oregano
1 ½ teaspoons smoked paprika
2 bay leaves
4 cups low-sodium chicken broth (950ml)
1 teaspoon fine sea salt, plus more as needed
- For the Dip
1 batch black bean puree
4 large avocados
Juice of half a lime
¼ cup fresh cilantro leaves, finely chopped
16 ounces sour cream, 2 cups (450g)
¾ teaspoon fine sea salt, for the avocado and sour cream (½ tsp for avocado and ¼ tsp for sour cream)
1 teaspoon chili powder
¼ teaspoon ground cumin
16 ounces thick salsa, 2 cups (450g)
8 ounces queso fresco or cojita cheese, crumbled (226g)
2 green onions, finely sliced
1 (2.25oz) can sliced black olives, drained
Tortilla chips, for serving
Directions
- Cook the Black Beans
1Stovetop Method: Add all black bean puree ingredients to a large saucepan or Dutch oven. If the liquid doesn’t cover the beans by about ½ an inch, add a bit of water. Bring to a boil over medium-high heat, then reduce to a low simmer. Cook, partially covered with a lid, for 1 ½ to 2 hours, or until the beans are tender, adding more water if the mixture gets too dry. Test 4 to 5 of the beans by pressing them against the side of the pot with a fork. They should be easy to press. If not, continue to simmer until the beans are tender.
2Instant Pot Method: Add all black bean puree ingredients to a 6-quart Instant Pot. Secure the lid, then pressure cook on high for 45 minutes. Allow the pressure to naturally release. Carefully open the lid. Test 4 to 5 of the beans by pressing them against the side of the pot with a fork. They should be easy to press. If not, use the sauté setting and simmer the beans until tender.
- Make the Black Bean Puree
1Blend the beans: Remove the bay leaves, then use an immersion blender to puree the beans until completely smooth. Taste the puree, then adjust with salt as needed. I season generously because it acts as the base of the dip.
- Assemble the 7 Layer Dip
1Layer 1: Spread the black bean puree evenly on the bottom of a 9×13-inch serving dish.
2Layer 2: In a medium bowl, mash the avocados with the lime juice, ½ teaspoon of the salt, and the cilantro. Spread this mixture evenly over the bean puree.
3Layer 3: In a separate bowl, stir together the sour cream, 1 teaspoon chili powder, the remaining ¼ teaspoon of salt, and the ground cumin. Carefully spread this mixture over the avocado layer to prevent browning.
4Layer 4: Strain the salsa in a fine mesh strainer to remove excess liquid, then spread it evenly over the sour cream.
5Layer 5: Sprinkle the crumbled cheese evenly over the salsa.
6Layer 6: Scatter the sliced green onions over the cheese.
7Layer 7: Top the dip with the drained black olives.
8Serving: Serve the dip immediately with tortilla chips, or cover and refrigerate until you’re ready to serve.
Adam and Joanne's Tips
- Storing: This dip is best when served the day you make it, as the layers (especially the avocado layer) are the most distinct and the ingredients are at their freshest. However, you can tightly cover it and keep it in the refrigerator for 3 to 4 days. Keep in mind that as it sits, the layers may “bleed” into each other, and some watery liquid may pool at the bottom. When ready to serve, drain off any pooled liquid or dab it with a paper towel.
- Make ahead: You can cook and blend the black beans up to 5 days in advance, just keep in mind that this will affect the storage time shared above.
- Batch size: The recipe above works really well in a standard 9×13-inch baking dish. If you have a clear, glass baking dish, use it. It’s fun to see each layer through the sides. If you’d like to make a smaller batch, make half of the recipe (using a smaller saucepan to cook the beans if cooking on the stove). Then, use a pie dish or a 9-inch square dish for serving.
- Substituting the homemade bean puree: I highly recommend the bean puree above as it is so nicely spiced and seasoned well for this recipe. That said, you can substitute store-bought or homemade refried beans. You will need about 6 cups.
- For a vegetarian version: Use vegetable broth for cooking the beans and make sure that your cheese is vegetarian-friendly.
- The nutrition facts provided are estimates.