Description
This vibrant and flavorful 7 Layer Dip combines fresh salsa fresca, a spiced black bean layer, creamy guacamole, sharp Cheddar cheese, tangy sour cream, and sweet corn, making it the perfect crowd-pleaser for parties or casual gatherings. Each layer brings its own texture and taste, providing a delicious blend of crisp, creamy, and savory elements served best with crunchy tortilla chips.
Ingredients
Salsa Fresca
- 2 cups cored, seeded, and finely chopped tomatoes (from 2 to 3 large tomatoes or 4 to 6 plum tomatoes)
- Half of the dark green parts of 1 bunch scallions (thinly sliced)
- Half of 1 jalapeño pepper (seeded and finely diced)
- 2 tablespoons lime juice (from 1 lime)
- ¼ teaspoon salt
- ½ teaspoon sugar (optional, adjust if tomatoes are sweet)
Bean Layer
- 3 tablespoons extra-virgin olive oil
- Light green parts of 1 bunch scallions (thinly sliced)
- 3 cloves garlic, divided (minced)
- 1 (15-oz) can black beans, drained and rinsed
- ½ teaspoon salt
- ½ teaspoon ground cumin
- 2 tablespoons water
Guacamole Layer
- 3 medium avocados, halved, pitted, and diced
- Remaining dark green scallions (thinly sliced)
- Remaining half of 1 jalapeño pepper (seeded and finely diced)
- ½ teaspoon salt
- Remaining ½ teaspoon ground cumin
- 2 tablespoons lime juice (from 1 lime)
- ¼ teaspoon minced garlic (reserved)
Additional Layers
- 1 (8-oz) block sharp Cheddar cheese, shredded
- 1 (8-oz) container sour cream (1 cup)
- 1¼ cups fresh cooked or canned (and drained) corn kernels
- Tortilla chips, for serving
Instructions
- Make the salsa fresca: In a medium bowl, combine the chopped tomatoes, half of the dark green scallions, half of the minced jalapeño, 2 tablespoons lime juice, ¼ teaspoon of salt, and sugar. Adjust sugar based on the sweetness of tomatoes. Set this mixture aside to allow flavors to meld.
- Prepare the bean layer: Heat olive oil in a medium skillet over medium heat. Add the light green scallions and cook while stirring for about 2 minutes until softened. Remove a quarter teaspoon of minced garlic and set aside in a bowl for the guacamole. Add remaining garlic to the skillet, cooking for another 30 seconds without browning. Stir in black beans, ½ teaspoon salt, ½ teaspoon ground cumin, and water. Cook for about 1 minute, then remove from heat. Mash the beans with a fork or potato masher to a chunky purée. Spread this mixture evenly in an 8-inch glass baking dish.
- Make the guacamole layer: Into the bowl with the reserved garlic, add diced avocados, remaining dark green scallions, remaining jalapeño, ½ teaspoon salt, remaining ground cumin, and 2 tablespoons lime juice. Mash with a fork to blend while keeping some chunks for texture.
- Assemble the dip: Spread sour cream evenly over the black bean layer. Sprinkle half the shredded Cheddar cheese over the sour cream. Carefully spread the guacamole layer on top of the cheese, then sprinkle the remaining cheese over the guacamole. Finally, evenly distribute the corn kernels over the top.
- Finish with salsa and serve: Drain the salsa fresca using a fine sieve to remove excess liquid, then gently spoon it over the corn layer. Serve the completed dip with tortilla chips and a spoon for scooping.
Notes
- Use ripe but firm tomatoes for best salsa texture and flavor.
- Adjust jalapeño amount to control heat level.
- For a vegetarian option, ensure sour cream and cheese are from vegetarian sources.
- Can be prepared a few hours ahead and refrigerated; assemble just before serving for freshest texture.
- Leftover dip can be stored covered in the refrigerator for up to 2 days.
- Sour cream can be substituted with Greek yogurt for a tangier and lower-fat alternative.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican