Seven Layer Dip – omg love!

We started out with a bang for our first America’s Test Kitchen Recipe.

On Sundays, we’ll often eat breakfast and then one heavier meal – and that’s it.  Last Sunday we made Seven Layer Dip and planned to follow it with chicken tacos.  But the dip was SO GOOD that we ate it all and made that our Sunday meal.

I won’t lie to you – this dip was more labor intensive than a lot of dips.  But so worth the effort.  You’re basically making 4 dips and layering them together.  As I made each layer I was reminded about how important it is to concentrate on each step in a recipe – taste and season as you go.

This recipe does that for you with the black bean, chili powder and garlic layer, the avocado and lime layer, the sour cream and chipotle layer and the tomato, jalapeno and scallion layer.  Each layer complemented the others.  The dip is complex, filling and full of flavor.  It’s the dip all future seven layer dips will be judged against.  And I can see making a layer by itself – for a taco topping, a side with enchiladas or a chili condiment.

It’s that good.  Read this recipe, add it to next week’s grocery list and make it.  You will not be disappointed.

Seven Layer Dip

6 Servings

Adapted from America’s Test Kitchen Light & Healthy 2011

1 pound firm plum tomatoes, cored, seeded and chopped

3 scallions, 1 minced and 2 with green parts sliced thin (white parts discarded)

4 Tablespoons fresh lime juice (2 or 3 limes)

1.5 Tablespoons chopped fresh cilantro

1 jalapeno, stemmed, seeded and minced

2/3 of a 15-ounce can black beans, drained slightly

1 garlic clove, smashed

3/8 teaspoon chili powder

3/4 cup fat free sour cream

1 ripe avocado, pitted, peeled and cubed

1 Tb minced canned chipotle chiles in adobo sauce*

* Chipotle chiles in adobo sauce come in 7 oz cans.  The leftovers freeze well – just drop it into a ziploc bag.  And bonus – the frozen peppers are easier to chop when frozen.  Just cut off the amount you need and pop the rest back in the freezer.

1.  Place tomatoes in a fine-mesh strainer set over a bowl, sprinkle with 1/2 teaspoon of salt and let drain until tomatoes begin to soften, about 30 minutes.  Discard liquid.  Stir in the minced scallions, 1 tablespoon of lime juice, cilantro and jalapenos.  Season with salt to taste and set aside.
2. Pulse 2 teaspoons of lime juice, beans, garlic and chili powder together in a food processor until mixture resembles a chunky paste.  If too thick, add lime juice by the teaspoon until it reaches the desired consistency.  Season with salt to taste and set aside.
3. Combine 1.5 Tablespoons of lime juice, avocado and 1/4 teaspoon salt in a large bowl and mash until it’s your preferred consistency for guacamole.
4. Assemble – spread bean mixture, then avocado, then sour cream and top with tomatoes.  We couldn’t fit all the tomatoes so we reserved the rest to serve as a pico de gallo over tacos.

We served them with Plocky’s Three Grain Tortilla Chips – 129 calories, 4g fat, 0g saturated fat, 2g protein, 1g fiber.  They were flavorful but not overpowering.  We’ll definitely be serving these chips again – with this dip, a salsa or a guacamole.

Fat content in entire recipe – 29g fat, 4g saturated fat

Bonus Knitting Content – Laura Aylor is giving away one free pattern of your choice in celebration of her birthday!  Offer good through Monday January 14th so don’t wait.    I’m still deciding on the pattern I want but I’m considering the Devonshire Cream Cowl and the Enamored Shawl.