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    Seven-Layer Dip

    Source of Recipe

    From "Martha's American Food" by Martha Stewart

    Recipe Introduction

    "In football country, on any given weekend during the fall, diehard fans get together to root for their favorite teams. Wherever they gather, there's sure to be chips and dip. The seven layer dip is a venerable crowd-pleaser of the Tex-Mex variety that some believe will bring good luck (because of lucky number 7). Most recipes call for canned refried beans, which are a perfectly acceptable shortcut; making your own, however, takes very little effort, and you'll have extra for serving with other Tex-Mex favorites."

    List of Ingredients

    ◦ 2 teaspoons fresh lime juice
    ◦ 2 tablespoons water
    ◦ 2 cups refried beans, preferably homemade (see below)
    ◦ Coarse salt and freshly ground pepper
    ◦ cup sour cream
    ◦ cup grated cheddar (2 ounces)
    ◦ 1 can (4.5 ounces) chopped green chiles
    ◦ 2 plum tomatoes, seeded and chopped
    ◦ 1 ripe but firm avocado, halved, pitted, peeled, and cut into small dice
    ◦ 1 cup shredded romaine lettuce
    ◦ 2 scallions, trimmed and finely chopped
    ◦ Tortilla chips, for serving

    Recipe

    In a medium bowl, stir lime juice and the water into refried beans; season with salt and pepper. Transfer to a serving dish.

    Spread sour cream on top, then layer evenly with cheese, chiles, tomatoes, avocado, lettuce, and scallions.
    Serve with tortilla chips.

    Serves 4






    ❧ Refried Beans:

    ◦ 2 tablespoons olive oil
    ◦ 2 small onions, very finely chopped
    ◦ 1 dried bay leaf
    ◦ Coarse salt and freshly ground pepper
    ◦ 2 cloves garlic, minced
    ◦ 1 teaspoon chili powder
    ◦ 3 cans (15.5 ounces each) pinto beans, drained and rinsed
    ◦ ⅔ cup water, plus more if needed

    In a medium saucepan, heat olive oil over medium-high. Add onions and bay leaf; season with salt and pepper. Cook, stirring, until onion is translucent, about 6 minutes. Add garlic and chili powder; cook, stirring, until garlic is softened and mixture is fragrant, about 3 minutes.

    Remove bay leaf and discard. Add two-thirds of the pinto beans and stir to coat. Add the water, and mash mixture using a potato masher. Add remaining pinto beans and stir to combine; add more water, if necessary, to thin. Season with salt and pepper and keep warm until ready to use.

    Serves 6

 

 

 


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