Mexican Layered Dip
This dip is delicious. I have not always been a fan of the Mexican 7 layer dip because it always tasted bland to me but this dip is full of fresh flavors. It seems like a lot of steps but they actually come together really fast so don’t be afraid of giving this recipe a try you won’t regret it. My family likes to eat it with our favorite all time tortilla chips My Nanas.
Mexican Layered Dip
Nutritional Information: 30 servings
Calories: 152 · Fat: 9.1g · Cholesterol: 13mg · Sodium: 89mg · Carbohydrates: 11.4g · Fiber 4g · Sugar: 1.2g · Protein: 6.2g · WW+: 4pts
Low in sugar and high in dietary fiber
Ingredients:
Tomato Layer:
4 large tomatoes, cored, seeded, and chopped fine
1 jalapeno, seeded and minced
3 tablespoons finely chopped cilantro
2 green onions, finely minced
2 tablespoons lime juice (from about 2 limes)
1/8 teaspoon salt
Guacamole Layer:
2 green onions, sliced thin, green and white parts separated
1 jalapeno chile, seeded and finely minced
1 small garlic clove, minced
2 tablespoons lime juice (from about 2 limes)
3 avocados, pitted, peeled and chopped
3 tablespoons chopped fresh cilantro
Salt to taste
Black Bean Layer:
1 16-ounce can black beans, drained but not rinsed
2 garlic cloves, minced
2 teaspoons fresh lime juice (from about 1 lime)
3/4 teaspoon chili powder
1/4 teaspoon salt
Sour Cream Layer:
1 1/2 cups sour cream
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese
Cheese Layer:
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese
Directions:
- For the tomato layer, in a medium bowl, combine tomatoes, jalapeno, cilantro, minced green onions, and lime juice. Stir in salt and let stand until tomatoes begin to soften, about 30 minutes. Strain mixture through a fine mesh strainer or colander and discard the liquid. Set aside.
- For the guacamole, in a small bowl, combine the white parts of the green onions, jalapeno, garlic and lime juice. Let sit for 30 minutes. Add two-thirds of the avocado to the bowl with the jalapeno mixture and mash with a potato masher until smooth. Gently fold remaining avocado into mashed avocado mixture. Gently stir in the green parts of the green onions and the cilantro. Season with salt. Set aside.
- Pulse black beans, garlic, remaining lime juice, chili powder, and remaining salt in a food processor until mixture resembles a chunky paste. Transfer to a glass 8X8 or 9X9-inch dish or similar sized bowl, spreading into an even layer. Quickly rinse and wipe out the food processor and pulse the sour cream, 1 cup pepper jack cheese and 1 cup sharp cheddar cheese until smooth. Dollop the sour cream mixture on top of the black bean layer, smoothing to the edges in an even layer.
- Sprinkle evenly with remaining cheese. Spread guacamole over cheese and top with tomato mixture. Sprinkle with additional sliced green onions, if desired, and serve with tortilla chips. The dip can be tightly covered and refrigerated for up to 24 hours.
Recipe adapted from MelsKitchenCafe originally from Cooks Country]]>
