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Seven-Layer Bean Dip

Seven-Layer Bean Dip

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

Martha Stewart Living, January http://www.marthastewart.com/315620/seven-layer-bean-dip
3.958335
Rated
79.1667100(25)25
  • Yield Serves 8

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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