A really delicious dip to serve about 8-10-12 or so. Similar to many recipes out there, but there are a couple of things different about this one.
A post from Carolyn. If you go online and hunt for seven layer dip, you’ll find hundreds of recipes. Literally hundreds. It’s certainly popular and well deserved, since it’s so delicious. Haven’t we all made seven layer dip for decades? I sure have. There are a few things that are different about this one – the bean layer requires some cooking (and mashing) with some good flavorings added in, and there’s a corn layer to this one.
I started with a recipe on the ‘net, and changed it by adding the kind of canned corn that contains peppers (Fiesta, Mexicorn type) instead of either fresh corn or ordinary canned corn. I also added more ground cumin. The first layer in the 9×9 pan was the beans (see photo at left) – black beans in this case, and they’re drained well, then added to some of the green onions and garlic sautéed with some EVOO. Some cumin is added too. The beans are mashed (either with a fork or a potato masher) and some water is added – they need to be spreadable (i.e., not too dry). Finally, they’re smeared into the dish.
Then a layer (not much) of sour cream is added. There’s some shredded cheddar cheese, the guacamole you’ve made, some more cheese, the can of corn, then lastly you add the freshly made salsa. I used fresh Roma tomatoes, which were nicely ripe. I didn’t peel them, but they were chopped finely and I removed the center part with most of the seeds. Lime juice gives accent to the salsa and guacamole, ground cumin adds piquancy to both the beans and the guacamole, and garlic is added to the beans and guac. The salsa should be drained (of liquid that generates from the tomatoes) before it’s spread on the top.
I made this 24 hours ahead, letting those flavors meld a bit, then served it with a lot of crispy tortilla chips. I buy a brand of tortilla chips that are actually freshly fried (Las Golondrinos) available at a few of my local stores. If you can, seek out a place that makes home made chips – they’re so much better! Just before serving I sprinkled a bit of salt on the top of the tomatoes – use your own judgment after tasting it.
What’s GOOD: all those good, fresh flavors – the beans, cheese, guac, corn and salsa. Altogether delish. There is no heat to this dip – you could add some chili powder if you prefer. Loved that I could make it ahead.
What’s NOT: nothing at all, except you need to start a few hours ahead.
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Seven-Layer Dip – with corn
Recipe By: adapted from a recipe on the internet
Serving Size: 8 (maybe more if they don’t eat too much of it!)
2 cups tomatoes — cored, diced (Roma)
1 bunch green onions — thinly sliced, light and dark parts separated
1 jalapeño pepper — seeded and finely diced (divided)
4 tablespoons lime juice — from 2 limes (divided)
1 teaspoon salt — and more to taste
1/2 teaspoon sugar
3 tablespoons EVOO
3 cloves garlic — minced (divided)
15 ounces canned black beans — drained and rinsed
1 1/2 teaspoons ground cumin — divided use
A tablespoon or two of water
3 medium avocados — halved, pitted and diced
8 ounces sharp Cheddar cheese — shredded (divided)
1 cup sour cream
1 1/4 cups corn — canned, drained – with peppers (Del Monte Mexicorn, Fiesta, Green Giant)
Tortilla chips — for serving
1. SALSA: In a medium bowl, combine the tomatoes, half of the dark part of the green onions, half of the minced jalapeño, 2 tablespoons lime juice, 1/4 teaspoon of salt, and the sugar. (If your tomatoes are sweet, omit the sugar.) Set aside.
2. BEANS: Heat EVOO in a medium skillet over medium heat. Add all of the light part of the green onions and cook, stirring frequently, until softened, about 2 minutes. Measure out 1/4 teaspoon of the minced garlic and set aside in a medium bowl (you’ll use this for the guacamole). Add the remaining garlic to the skillet and continue cooking for 30 seconds more. Do not brown. Add the black beans, 1/2 teaspoon salt, 3/4 teaspoon of the cumin, and water and continue cooking for about one minute. Off the heat, mash the beans with a fork or potato masher until they have a chunky puréed texture. Add a tablespoon or two of water to make the beans spreadable. Spread the beans into an 8×8 or 9×9-inch glass baking dish into an even layer. Set aside. Don’t be dismayed if the bean layer tastes salty – the dish needs salt.
3. GUACAMOLE: To the medium bowl with the reserved garlic, add the avocados, the remaining dark green scallions, the remaining jalapeño, 1/2 teaspoon salt, the remaining 3/4 teaspoon cumin, and the remaining 2 tablespoons lime juice. Mash with a large, wide-tined fork until blended but still a bit chunky.
4. ASSEMBLY: Spread the sour cream evenly over the black bean layer. If you have one, use an offset spatula. Sprinkle half of the cheese over the sour cream, followed by all of the guacamole, and then the remaining cheese. Sprinkle the corn over the cheese.
5. Transfer the salsa to a fine sieve and drain for about 5 minutes. Then pour the salsa on top of the corn corn layer, using a spoon to spread evenly. Cover with plastic wrap and refrigerate for 2-3 hours, or overnight if possible. Remove from refrigerator about an hour before serving, and serve with a spoon and heaps of tortilla chips. If made ahead, liquid might possibly rise up to the surface – use a paper towel to blot the liquid before serving.
Per Serving: 415 Calories; 31g Fat (64.3% calories from fat); 14g Protein; 25g Carbohydrate; 10g Dietary Fiber; 42mg Cholesterol; 566mg Sodium; 5g Total Sugars; trace Vitamin D; 268mg Calcium; 2mg Iron; 810mg Potassium; 285mg Phosphorus.
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