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Seven Layer Dip

A bowl filled with seven-layer dip with a spoon resting inside and a plate with tortilla chips, dip, and a lime wedge on the side.
Seven layer dip is a Mexican-inspired party staple made with beans, cilantro, cheese, avocado, tomatoes, and jalapeño. It's crazy easy to make as well as quite healthy. And it requires no cooking whatsoever. And this is the best darn rendition of it we've ever had.
Cooking Light

Prep 50 mins
Cook 10 mins
Total 1 hr
Appetizer
Mexican
8 to 12 servings
311 kcal

Ingredients 

  • 1/4 cup water
  • Salt
  • One (15-ounce) can reduced-sodium black beans rinsed and drained
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup finely chopped red onion
  • 1/4 cup fresh lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly ground black pepper divided
  • 4 plum tomatoes seeded, chopped, and drained
  • 2 ripe peeled avocados halved
  • 2 cups fresh or canned corn kernels
  • 1 cup sour cream
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 1/3 ounces shredded Monterey Jack cheese (about 1/3 cup) preferably with jalapeño peppers
  • 1 1/3 ounces shredded sharp Cheddar cheese (about 1/3 cup)
  • 1/4 cup thinly sliced jalapeño chiles
  • 1/4 cup thinly sliced green onions

Directions 

  • In a medium saucepan over medium-low heat, combine the water, 1/8 teaspoon salt, and the beans and cook, stirring and mashing the beans frequently with a wooden spoon, until warmed through and almost smooth, 5 to 7 minutes. Spread the bean mixture in a 2-quart (2.3-liter) baking dish and let cool for 5 minutes.
  • In a bowl, combine 1/4 cup cilantro, red onion, 2 tablespoons lime juice, oil, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and the tomatoes and sprinkle over the cooled bean mixture.
  • Combine the remaining 1/4 cup cilantro, the remaining 2 tablespoons lime juice, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and avocado in a bowl and mash with a fork until it achieves the desired consistency. Spread the avocado mixture over the tomato mixture.
  • Sprinkle the corn over the avocado mixture. In a small bowl, combine the sour cream, chili powder, and cumin and spread it over the corn. Sprinkle with the cheeses, jalapeño chiles, and green onions. Serve immediately or cover and stash it in the fridge for up to several hours.