Seven-Layer Dip
For this recipe, the traditional 7-layer dip has been revisited so that each layer is good enough to eat on its own, but isn’t so much effort that the whole thing can’t be finished in 20 minutes. The order of the layers offers some delightful moments, like where the cheese melts into the warm refried beans or where the cool sour cream meets the fiery salsa. Cilantro and scallions serve as a refreshing counterpoint, and Fritos lend added crunch. No need to dig out your trifle bowl: A platter with a lip is preferred here for easier scooping.
- Total:
- Serves: 6 persons
Ingredients
- ¾cup sour cream
- 1jalapeño, finely chopped (about 2 tablespoons)
- Kosher salt and black pepper
- 2medium ripe avocados
- 2tablespoons freshly squeezed lime juice (from 1 lime)
- 1(16-ounce) can refried beans
- 1teaspoon ground cumin
- 1cup freshly grated Cheddar (about 4 ounces)
- 1cup sliced black olives (about 4 ounces)
- ¾cup good-quality, store-bought red salsa, fresh or jarred and any heat level (drained if watery)
- ½cup Fritos or corn nuts, crumbled
- ¼cup thinly sliced scallions (about 2 scallions)
- ¼cup tightly packed cilantro leaves
- Tortilla chips, for serving
Instructions
Step 1
In a small bowl, stir together the sour cream and half the jalapeño (about 1 tablespoon). Season with salt and pepper. In another small bowl, coarsely mash the avocado, lime juice and remaining 1 tablespoon jalapeño, then season with salt and pepper.Step 2
In a small saucepan over medium-low heat or in a microwave, warm the refried beans with the cumin. Season with salt and pepper.Step 3
Spread the beans on a platter with a rim or lip. Top evenly with the cheese, followed by the olives, avocado mixture and salsa. Top with dollops of jalapeño-sour cream and sprinkle with crumbled Fritos, scallions and cilantro. Serve with tortilla chips.