Fresh 7-Layer Dip

By johnwhorfin

This recipe for a simplified, healthier version of traditional seven-layer dip uses fresh ingredients and will be gone in minutes.

Ingredients

• REFRIED BLACK BEANS:
• 2 teaspoons extra-virgin olive oil
• 1/4 cup finely chopped yellow or white onion, about 1/4 medium onion
• 1 clove garlic, pressed or minced
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, rinsed and drained, or 1 1/2 cups cooked black beans
• 1/4 cup water
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• GUACAMOLE:
• 2 medium avocados, halved and pitted
• 1 tablespoon lime juice, about 1/2 medium lime
• 1/4 teaspoon salt
• PICO DE GALLO:
• 1 large or 2 medium tomatoes, chopped, about 1 1/2 cups chopped
• 1/4 cup finely yellow or white onion, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice, about 1/2 medium lime
• 1/4 teaspoon salt
• 1/2 cup salsa verde, homemade or jarred, or your favorite salsa
• Handful of pickled jalapeños, chopped (optional, if you like spice)

Details

Servings 6
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

BLACK BEANS:
In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and a few dashes of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.

Add the garlic and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
Remove the pot from the heat and stir in the salt and pepper. Taste, and add more salt and/or pepper if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Spread the beans into an even layer in a shallow, medium-sized serving bowl.

GUACAMOLE:
Use a spoon to scoop the flesh of the avocado into a small mixing bowl. Add the lime juice and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional lime juice and/or salt, if necessary. Spread the guacamole on top of the beans, leaving the outer ½" of beans visible for presentation value.

To avoid watering down your dip, drain the salsa in a fine mesh colander, or use a fork to transfers the solids onto the guacamole, again leaving the outer ½" of the guacamole visible.

PICO DE GALLO:
In a medium bowl, combine the tomatoes, onion, cilantro, lime juice and salt. Stir to combine, then use a fork to pile the pico on top of the salsa, leaving behind as much of the juices as possible. Top with a sprinkle of chopped pickled jalapeño, if using.