This Seven-Layer Dip is the ultimate party food.
Seven-Layer Dip
Serves: 6
Ingredients
- 1½ (15-ounce) cans pinto beans, drained
- 1 clove garlic, minced
- ¾ teaspoon kosher salt, divided
- 1½ tablespoons canola oil
- ¾ teaspoon ground cumin
- 2 avocados, halved and pitted
- ¼ cup finely diced red onion
- 3 tablespoons fresh lime juice
- ¾ cup sour cream
- ½ cup shredded Cheddar and Monterey Jack cheese blend
- ½ cup diced plum tomatoes
- ½ cup sliced black olives, drained
- ¼ cup finely sliced fresh chives
- Blue corn tortilla chips, to serve
Instructions
- In a medium saucepan, heat pinto beans, garlic, and ¼ teaspoon salt over medium heat. Cook, stirring occasionally, until heated through, approximately 8 minutes. Transfer to the container of a blender; add oil and cumin, and purée until smooth. Let cool.
- In a medium bowl, mash avocado. Stir in onion, lime juice, and remaining ½ teaspoon salt.
- In each of 6 (6-ounce) verrine glasses, layer beans, sour cream, guacamole, cheese, tomatoes, olives, and chives. Serve immediately with tortilla chips, or cover with plastic wrap and refrigerate until needed, up to 3 hours.
Notes
Beans can be prepared a day ahead, placed in an airtight container, and stored in the refrigerator until needed.
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