7 Layer Dip

Name: 7 Layer Dip
Cook time: 20 min
Total time: 20 min
Cuisine: Mexican, Latin American
Ingredients: 1/2 medium-sized onion, finely chopped; 1 garlic clove, minced; 3 cups cooked black or pinto beans; 1 tsp cumin; 1/4-1/2 tsp chipotle powder; 1/2 cup water; 2 large or 3 small avocados; 1 garlic clove, minced; 2 tbsp finely chopped red or white onion; 1/4 cup fresh cilantro, finely chopped; 1-2 tsp fresh finely chopped jalapeño (optional); Juice from 1/2 lime; 1/4 cup diced tomato; 2 cups finely chopped tomato; 1/4 cup finely chopped red onion; 2-3 tbsp lime juice; 1 small garlic clove, finely minced; 1/2 serrano chili or jalapeno, finely minced; 1/3 cup fresh cilantro, roughly chopped; 1/2 tsp ground cumin (optional); 1 medium-sized potato, peeled and diced; 1 1/2 cups of water; 1/2 cup raw cashews, soaked for 1 hour in hot water; 2 tbsp lime juice; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 ground cumin; 1/2 jalapeño, deseeded and roughly chopped; 1/2 tsp smoked paprika or paprika; 2 tbsp tomato paste

5 steps

Cook:20min

This incredible 7-layer dip will please and satisfy any dip-lovers! Layers of queso, salsa, guacamole, and refried beans make this dip a showstopper. Most layered dips contain dairy, harmful oils, refined sugar, vinegar, and other troublemaker ingredients.

Updated at: Thu, 17 Aug 2023 14:13:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories396.7 kcal (20%)

Total Fat15.8 g (23%)

Carbs53.3 g (21%)

Sugars7.1 g (8%)

Protein16.2 g (32%)

Sodium88.5 mg (4%)

Fiber17.5 g (62%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

0.5onion

medium-sized, finely chopped

1garlic clove

minced

3 cupsblack beans

cooked, or pinto

1 tspcumin

¼ tspchipotle powder

½ cupwater

2 Tbspred onion

finely chopped, or white

¼ cupfresh cilantro

finely chopped

1 tspjalapeño

fresh, finely chopped, optional

0.5juice from lime

¼ cuptomato

2 cupstomato

¼ cupred onion

or jalapeno, finely minced

⅓ cupfresh cilantro

roughly chopped

½ tspground cumin

optional

1potato

medium-sized, peeled and diced

1 ½ cupswater

½ cupraw cashews

soaked for 1 hour in hot water

2 Tbsplime juice

½ tspgarlic powder

½ tsponion powder

0.25ground cumin

0.5jalapeño

deseeded and roughly chopped

½ tspsmoked paprika

or paprika

2 Tbsptomato paste

ground turmeric

for color

1 cupred bell peppers

diced

¼ cupgreen onions

thinly sliced

¼ cupcilantro

roughly chopped

⅓ cupolives

sliced

Instructions

Step 1

To make the queso, place the potato, water and sea salt in a small saucepan and bring to a boil. Cook, uncovered, for 10-15 minutes until the potato is soft. Drain the cooking liquid into a jug and set aside. Place the cooked potato in the jug of a blender and add the soaked cashews, lime juice, garlic powder, onion powder, ground cumin, jalapeño, smoked paprika, tomato paste, and turmeric. Add 2/3 cup of the cooking liquid to the blender and blend the mixture until very smooth. Add a bit more liquid if needed. Taste and adjust seasoning. Set aside.

Step 2

To make the refried beans, place a medium-sized, non-stick ceramic skillet on medium-high heat and add the onion and garlic. Cook for 3-5 minutes, until the onion is translucent, adding a bit of water if needed to prevent sticking. Remove from heat and add in the beans, cumin, chipotle powder, and water and mash until you get a smooth, even mixture. Alternatively, you can transfer the mixture to a blender and blend until smooth. Set aside.

Step 3

To make the guacamole, add the pitted and peeled avocados to a medium-sized bowl. Mash using a potato masher or a fork until the guacamole is smooth but still has a few bigger chunks. Add all the remaining ingredients and mix together gently with a spoon. Taste and adjust seasoning. Set aside.

Step 4

To make the salsa, combine all the ingredients to a medium-sized bowl and mix well. Set aside.

Step 5

To assemble, layer the refried beans, guacamole, salsa, and queso in a shallow dish. Add the diced red bell peppers, green onions, cilantro, and olives on top. Serve immediately.

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