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Seven-Layer Bean Dip

Source of Recipe

Lucinda Quinn, Mad Hungry


Recipe Introduction

"Assemble this classic dip in glass jars for a single-serving appetizer."

Recipe Link: https://tinyurl.com/4jy7hjem

List of Ingredients

â—¦ 4 tablespoons safflower oil
â—¦ 1 cup plus 2 tablespoons chopped onion (from 1 medium onion)
â—¦ 4 cloves garlic, minced
â—¦ 2 cans (15 ½ ounces each) pinto beans, drained, liquid reserved
â—¦ 2 medium tomatoes, finely chopped
â—¦ ½ teaspoon coarse salt
â—¦ 2 ripe avocados, halved, pitted, and peeled
â—¦ 1 to 2 pickled jalapeño chiles, minced
â—¦ 1 cup plus 2 tablespoons sour cream
â—¦ 2 tablespoons fresh lemon juice
â—¦ 3 ounces Cheddar cheese, grated (1 cup)
â—¦ 6 scallions, thinly sliced
â—¦ 6 ounces pitted black olives, chopped
â—¦ 1 to 2 bags tortilla chips, for serving


Recipe

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.

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

Spread ½ inch mashed beans into bottom of each jar. Top with 2 tablespoons Cheddar, 1 tablespoon scallions, ¼ cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 ½ tablespoons olives. (Alternatively, layer all ingredients in a large bowl.)
Serve with chips.

Serves 8