Seven-Layer Dip
Serves: 6
 
Ingredients
  • 1½ (15-ounce) cans pinto beans, drained
  • 1 clove garlic, minced
  • ¾ teaspoon kosher salt, divided
  • 1½ tablespoons canola oil
  • ¾ teaspoon ground cumin
  • 2 avocados, halved and pitted
  • ¼ cup finely diced red onion
  • 3 tablespoons fresh lime juice
  • ¾ cup sour cream
  • ½ cup shredded Cheddar and Monterey Jack cheese blend
  • ½ cup diced plum tomatoes
  • ½ cup sliced black olives, drained
  • ¼ cup finely sliced fresh chives
  • Blue corn tortilla chips, to serve
Instructions
  1. In a medium saucepan, heat pinto beans, garlic, and ¼ teaspoon salt over medium heat. Cook, stirring occasionally, until heated through, approximately 8 minutes. Transfer to the container of a blender; add oil and cumin, and purée until smooth. Let cool.
  2. In a medium bowl, mash avocado. Stir in onion, lime juice, and remaining ½ teaspoon salt.
  3. In each of 6 (6-ounce) verrine glasses, layer beans, sour cream, guacamole, cheese, tomatoes, olives, and chives. Serve immediately with tortilla chips, or cover with plastic wrap and refrigerate until needed, up to 3 hours.
Notes
Beans can be prepared a day ahead, placed in an airtight container, and stored in the refrigerator until needed.
Recipe by TeaTime Magazine at https://teatimemagazine.com/seven-layer-dip/