Seven-Layer Dip

Seven Layer Dip 

Seven-Layer Dip…

Great appetizer for your next football party.

Seven-Layer Dip
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  1. 2 1/2 cups refried beans (about 20 ounces)
  2. 1/4 cup water
  3. 1 teaspoon chili powder
  4. 1/2 teaspoon ground cumin
  5. Kosher salt
  6. 1/2 cup shredded sharp cheddar cheese (about 2 ounces)
  7. 1/2 cup shredded Monterey Jack cheese (about 2 ounces)
  8. 3 tablespoons coarsely chopped Pickled Jalapeños
  9. 2 cups Guacamole
  10. 1 cup Pico de Gallo, drained of excess liquid
  11. 1 cup crema or sour cream
  12. 2 medium scallions, thinly sliced (white and light green parts only)
  13. 2 tablespoons coarsely chopped fresh cilantro
  14. Tortilla chips, for serving
  15. Hot sauce, for serving (optional)
  1. Place the refried beans in a medium saucepan over medium heat and cook, stirring occasionally, until heated through. Add the water and stir until evenly incorporated. Add the chili powder and cumin, stir to combine, and continue to cook until the spices are fragrant, about 2 minutes. Taste and season with salt as needed.
  2. Transfer the bean mixture to an 8-by-8-inch serving dish and spread into an even layer. Sprinkle with the cheeses and jalapeños. Using a rubber spatula, drop the guacamole in large dollops over the cheese and jalapeños and spread into an even layer. Spread the pico de gallo in an even layer over the guacamole. Using a clean rubber spatula, drop the crema or sour cream in large dollops over the pico de gallo and spread into an even layer, being careful not to disturb the pico de gallo. Sprinkle with the scallions and cilantro.
  3. Serve immediately with tortilla chips and hot sauce (if using).
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