I don’t care about the Super Bowl at all, but I do care about snacks. Which is why I’m telling you about this fancy six-layer dip.
I added “fancy” to the name because it’s way more hoity-toity than the average seven-layer slop people tend to serve up. For one thing, instead of canned refried beans, you make your own bean spread, which involves garlic and TWO different types of legumes. Which is really classy.
Also, the recipe calls for scallions. Is there any fancier-sounding vegetable name than scallions? Nope. And that’s weird, because scallions are just green onions, which aren’t fancy at all. Scallions must be, like, their stage name or something.
Now, I know you’re thinking: “Only six layers? Are you holding out on us?” Well, yes, I am. Because I’m what’s known as a “picky eater,” I adjusted a few things in the recipe. Including that seventh layer. I adjusted it from “2 cups of chopped romaine lettuce” to “nonexistent.” A few people had commented that the lettuce wilts, and lettuce in my dip just sounds strange to me regardless.
Also, the recipe originally called for 2 teaspoons of chili powder mixed in with the beans, but the very idea of chili powder makes me nervous, so I left it out. And I substituted familiar sour cream for the unfamiliar nonfat Greek yogurt, despite Larissa’s assurances that Greek yogurt is totally normal and easy to find at the supermarket. I also used far less jalapeños and scallions than the original recipe called for, and only about a cup of sour cream instead of a cup and a half.
The recipe suggests serving this dip with baked tortilla chips, which is a crazy coincidence, because Larissa happened to post a recipe for baked tortilla chips just last week! However, if you’d rather go buy tortilla chips, may I be so bold as to offer a suggestion?
Way tastier than Tostitos, I promise.
Recipe: Fancy six-layer dip
Adapted from the Food Network Kitchens
- 2 cloves garlic
- 2 teaspoons kosher salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 tablespoons water
- 1 tablespoon extra-virgin olive oil
- 2 cups shredded cheddar cheese
- 2 ripe avocados, preferably Hass
- 1 jalapeño, stemmed, finely chopped (with seeds if you want more heat)
- 2 cups chopped romaine lettuce
- 1 cup sour cream
- ½ cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish
- 3 ripe medium tomatoes, diced
- 5 scallions (white and green), thinly sliced
- Baked tortilla chips, for dipping
- On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
- Put the garlic, beans, chili powder (if using), water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2 quart casserole or gratin dish, or in individual sized dishes, as desired.
- Scatter the cheese over the beans.
- Halve and seed the avocados, then mash with the jalapeño and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
- Mix the sour cream with the cilantro and then spread over the lettuce.
- Add a layer of tomatoes and finally scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips.
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