Description
This vibrant 7 Layer Dip recipe combines fresh homemade salsa fresca, seasoned black beans, creamy guacamole, tangy sour cream, sharp Cheddar cheese, and sweet corn for a crowd-pleasing appetizer perfect for gatherings and parties. Each layer is carefully prepared and assembled to build a colorful, flavorful dip served 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)
- 1/2 bunch scallions, dark green parts only, thinly sliced
- 1/2 jalapeño pepper, seeded and finely diced
- 2 tablespoons lime juice (from 1 lime)
- 1/4 teaspoon salt
- 1/2 teaspoon sugar (optional, adjust based on tomato sweetness)
Bean Layer
- 3 tablespoons extra-virgin olive oil
- 1/2 bunch scallions, light green parts only, thinly sliced
- 2 1/2 cloves garlic, minced (2 cloves for skillet, 1/2 clove reserved)
- 1 (15-oz) can black beans, drained and rinsed
- 1 teaspoon ground cumin (divided as 1/2 tsp for beans, 1/2 tsp for guacamole)
- 1/2 teaspoon salt
- 2 tablespoons water
Guacamole Layer
- 3 medium avocados, halved, pitted, and diced
- Remaining dark green scallions (approximately 1/2 bunch)
- Remaining 1/2 jalapeño pepper, seeded and finely diced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 2 tablespoons lime juice (from 1 lime)
- 1/2 clove garlic, minced (reserved from bean layer)
Assembly
- 1 (8-oz) block sharp Cheddar cheese, shredded (divided)
- 1 (8-oz) container sour cream (1 cup)
- 1 1/4 cups fresh cooked or canned and drained corn kernels
- Tortilla chips, for serving
Instructions
- Make the salsa fresca: In a medium bowl, combine the finely chopped tomatoes, half of the dark green scallions, half of the minced jalapeño, 2 tablespoons of lime juice, 1/4 teaspoon salt, and sugar. Stir to combine and set aside to allow the flavors to meld.
- Prepare the bean layer: Heat the olive oil in a medium skillet over medium heat. Add the light green scallions and cook, stirring frequently, until softened, about 2 minutes. Remove 1/2 teaspoon of the minced garlic and set aside in a medium bowl for the guacamole. Add the remaining minced garlic to the skillet and cook for 30 seconds more without browning. Add the black beans, 1/2 teaspoon salt, 1/2 teaspoon cumin, and water. Cook for about one minute to warm through. Remove from heat and mash the beans with a fork or potato masher to a chunky purée consistency. Transfer the beans to an 8-inch glass baking dish and spread into an even layer.
- Make the guacamole layer: In the medium bowl with the reserved garlic, add the diced avocados, remaining dark green scallions, remaining jalapeño, 1/2 teaspoon salt, remaining 1/2 teaspoon cumin, and 2 tablespoons lime juice. Mash with a fork until blended but still a bit chunky.
- Assemble the dip: Spread the sour cream evenly over the black bean layer in the dish. Sprinkle half of the shredded Cheddar cheese over the sour cream. Carefully spread the guacamole layer on top of the cheese. Then sprinkle the remaining cheese evenly over the guacamole. Next, scatter the corn kernels over the cheese layer.
- Top with salsa and serve: Transfer the salsa fresca to a fine sieve and allow to drain briefly before spooning the salsa evenly over the corn layer. Serve the 7 Layer Dip immediately with tortilla chips.
Notes
- When preparing the salsa fresca, adjust or omit sugar depending on the sweetness of your tomatoes.
- Use a sharp Cheddar cheese block and shred it yourself for better texture and flavor.
- If using canned corn, rinse and drain it well before using.
- You can prepare each layer in advance and assemble close to serving time to keep the dip fresh.
- This dip is perfect for parties and can be customized with your favorite toppings like olives or chopped cilantro.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
