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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:

    List of Ingredients

    ◦ 4 tablespoons safflower oil
    ◦ 1 cup plus 2 tablespoons chopped onion (from 1 medium onion)
    ◦ 4 cloves garlic, minced
    ◦ 2 cans (15 ½ ounces each) pinto beans, drained, liquid reserved
    ◦ 2 medium tomatoes, finely chopped
    ◦ ½ teaspoon coarse salt
    ◦ 2 ripe avocados, halved, pitted, and peeled
    ◦ 1 to 2 pickled jalapeño 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


    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




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