7 Layer Dip

7 Layer Dip

2 Cloves Garlic, minced and smashed (with 1tsp of the kosher salt)
2t Kosher Salt
1(15oz) can black beans, drained and rinsed
1(15oz) can pinto beans, drained and rinsed
2t chili powder
1/4C water
2T extra virgin olive oil
2C shredded Cheddar cheese (can use Jack cheese too!)
2 ripe avocados, smashed
1 (4-6oz) package pre-made guacamole (can sub 2 more avos here instead)
1 Jalapeno, stemmed, finely chopped (with seeds for more heat)
1T lemon juice, about ¼ of a lemon
2C chopped romaine lettuce (optional)
2C Sour cream (can sub yogurt here)
1t garlic salt
1 ½ C fresh Cilantro, leaves and some stems, roughly chopped, leave some for garnish
3 ripe medium tomatoes, diced
5 scallions, white and green thinly sliced

1 huge bag of tortilla chips for dipping

On a cutting board, smash the garlic cloves sprinkle with 1t salt and with flat side of a large knife smash and smear the mixture to a course paste. Put the garlic, beans, chili powder and olive oil in a food processor and blend until smooth, may need additional water to make smooth. Spread in the bottom of a 1Quart casserole dish, or individual dishes.

Sprinkle cheese layer over the bean layer.

Smash avocados and mix with pre-made guacamole, mix with jalapeno and lemon juice and the remaining 1t of kosher salt. Spread over the cheese layer.

Top with lettuce layer

Mix the sour cream with the garlic salt and cilantro and spread over the lettuce. Add a layer of tomatoes and then the scallions on top. Chill until ready to serve. Garnish with a few sprigs and serve with chips.


Substitutes or additional layers:
-refried beans instead of whole beans -canned diced green chilies
-black olives -hot taco seasoning in SC
-diced red onion instead of green onions
-salsa layer