Seven-Layer Bean Dip

Assemble this classic dip in glass jars for a single-serving appetizer.The recipe was featured on "Mad Hungry" TV.

  • Servings: 8
Seven-Layer Bean Dip

Source: Martha Stewart Living, January

Ingredients

  • 4 tablespoons safflower oil
  • 1 cup plus 2 tablespoons chopped onion (from 1 medium onion)
  • 4 garlic cloves, minced
  • 2 cans (15 1/2 ounces each) pinto beans, drained, liquid reserved
  • 2 medium tomatoes, finely chopped
  • 1/2 teaspoon coarse salt
  • 2 ripe avocados, halved, pitted, and peeled
  • 1 to 2 pickled jalapeno chiles, minced
  • 1 cup plus 2 tablespoons sour cream
  • 2 tablespoons fresh lemon juice
  • 3 ounces cheddar cheese, grated (1 cup)
  • 6 scallions, thinly sliced
  • 6 ounces pitted black olives, chopped
  • 1 to 2 bags tortilla chips, for serving

Directions

  1. Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.

  2. Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.

  3. Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.) Serve with chips.

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