Your friends and family will fight over this seven layer dip! The homemade black bean puree truly makes it the best with extra spices and garlic blended in. When choosing your salsa, go with something that’s on the thicker side. I love serving this with homemade tortilla chips, but any sturdy tortilla chip will do!
405 kcal
/serving
1h
Serves
12
Medium
Mexican
Vegetarian
Ingredients
- 2 cups (480ml) dry black beans, about 12 oz (340 g)
- 8 cloves garlic, smashed and peeled
- Half an onion, roughly chopped
- 2 tsp ground cumin
- 1 tbsp chili powder
- 1 1/2 tbsp dried oregano
- 1 1/2 tsp smoked paprika
- 2 bay leaves
- 4 cups (960ml) low-sodium chicken broth (950 ml)
- 1 tsp fine sea salt, plus more as needed
- 1 batch black bean puree
- 4 large avocados
- Juice of half a lime
- 1/4 cup fresh cilantro leaves, finely chopped
- 16 oz sour cream, 2 cup (480ml)s (450 g)
- 3/4 tsp fine sea salt, for the avocado and sour cream ( 1/2 tsp for avocado and 1/4 tsp for sour cream)
- 1 tsp chili powder
- 1/4 tsp ground cumin
- 16 oz thick salsa, 2 cup (480ml)s (450 g)
- 8 oz queso fresco or cojita cheese, crumbled (226 g)
- 2 green onions, finely sliced
- 1 (2.25 oz) can sliced black olives, drained
- Tortilla chips, for serving
Preparation
Not specified
Cooking
- Cook the Black Beans.
- Stovetop Method: Add all black bean puree ingredients to a large saucepan or Dutch oven.
- If the liquid doesn’t cover the beans by about ½ an inch, add a bit of water.
- Bring to a boil over medium-high heat, then reduce to a low simmer.
- Cook, partially covered with a lid, for 1 ½ to 2 hours, or until the beans are tender, adding more water if the mixture gets too dry.
- Test 4 to 5 of the beans by pressing them against the side of the pot with a fork.
- They should be easy to press.
- If not, continue to simmer until the beans are tender.
- Instant Pot Method: Add all black bean puree ingredients to a 6-quart Instant Pot.
- Secure the lid, then pressure cook on high for 45 minutes.
- Allow the pressure to naturally release.
- Carefully open the lid.
- Test 4 to 5 of the beans by pressing them against the side of the pot with a fork.
- They should be easy to press.
- If not, use the sauté setting and simmer the beans until tender.
- Make the Black Bean Puree.
- Blend the beans: Remove the bay leaves, then use an immersion blender to puree the beans until completely smooth.
- Taste the puree, then adjust with salt as needed.
- I season generously because it acts as the base of the dip.
- Assemble the 7 Layer Dip.
- Layer 1: Spread the black bean puree evenly on the bottom of a 9×13-inch (33cm) serving dish.
- Layer 2: In a medium bowl, mash the avocados with the lime juice, ½ teaspoon of the salt, and the cilantro.
- Spread this mixture evenly over the bean puree.
- Layer 3: In a separate bowl, stir together the sour cream, 1 teaspoon chili powder, the remaining ¼ teaspoon of salt, and the ground cumin.
- Carefully spread this mixture over the avocado layer to prevent browning.
- Layer 4: Strain the salsa in a fine mesh strainer to remove excess liquid, then spread it evenly over the sour cream.
- Layer 5: Sprinkle the crumbled cheese evenly over the salsa.
- Layer 6: Scatter the sliced green onions over the cheese.
- Layer 7: Top the dip with the drained black olives.
- Serving: Serve the dip immediately with tortilla chips, or cover and refrigerate until you’re ready to serve.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
405
Calories
14.9g
Protein
13% DV
33.7g
Carbs
12% DV
25.9g
Fat
33% DV
11.8g
Fiber
31% DV
4.9g
Sugars
712mg
Sodium
47% DV
35mg
Cholesterol
10% DV
| Diet Type | High Fiber |
| Health Labels | Gluten Free Wheat Free Egg Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Sulphite Free |
| Allergen Info | Gluten Wheat |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
