Seven-Layer Black Bean Dip

by Rachael Ray Show Staff 9:00 AM, May 5, 2016

Aired May 5, 2016

Serves 10-12 as a snack

For the Black Bean Dip:
1 tablespoon olive oil
1 small white onion, finely chopped
2 cloves garlic, finely chopped
2 jalapeño peppers, seeded and chopped
Salt and pepper
1 1/2 teaspoons (half a palmful) ground cumin
1/2 cup water
2 14-ounce cans black beans
A handful cilantro leaves
Juice of 1 lime
1 tablespoon Frank’s Red Hot

For the Smoky Grilled Guacamole:
3 ripe avocados, halved and pitted
2 limes, halved
Olive oil
2 cloves garlic, grated or chopped
2 jalapeños, finely chopped
1/2 small red onion, finely chopped
Handful cilantro, finely chopped

For the Chipotle Sour Cream:
1/4 cup puréed chipotle in adobo
1 cup sour cream
Juice of 1 lime

For the Pico de Gallo:
6 vine-ripened or plum tomatoes, seeded and chopped
1 jalapeño, finely chopped
1 red finger chili, finely chopped
1/2 small red onion, finely chopped
2 cloves garlic, grated or finely chopped
4 scallions, white and light green parts, thinly sliced
Juice of 1 lime
1 tablespoon Frank’s Red Hot
1 handful cilantro, chopped
Salt and pepper

1 8-ounce block (2 cups) Pepper Jack cheese, shredded
1 pound bacon, cooked until crispy and cut into 1-inch pieces
1 Romaine heart or 2 heads gem lettuce, chopped
Pickled jalapeños, sliced, for topping
1 bag blue and white tortilla chips, preferred brand Que Pasa, for dipping
1 bag jalapeño pita chips


For the Black Bean Dip, heat a small sauce pan over medium-high heat with oil, 1 turn of the pan. Add onions, garlic and jalapeños; season with salt, pepper and cumin. Stir 5 minutes to soften then add water. When reduced to 2 to 3 tablespoons, add beans and heat through. Transfer everything to the bowl of a food processor and add cilantro, lime juice and hot sauce. Process to smooth and adjust salt; reserve.

For the Smokey Grilled Guacamole, heat a grill pan over medium-high heat. Drizzle avocados and limes with olive oil and grill both cut-side down until marked and heated through. Spoon out grilled avocado flesh into a medium bowl and mash with grilled lime juice and salt to taste. Add garlic, jalapeño, red onion and cilantro, and stir to combine.

For the Chipotle Sour Cream, in a small mixing bowl, combine chipotle, sour cream, lime juice and salt to taste.

For the Pico de Gallo, combine tomatoes, jalapeño, chili, red onion, garlic and scallions in a mixing bowl. Add lime juice, hot sauce and cilantro, and salt and pepper to taste.

To build the dip: In a clear-sided, 8x8” serving dish, spread black bean dip evenly out along the bottom. Sprinkle Pepper Jack over the bean layer. Spread guacamole on top of cheese layer then spread a layer of chipotle sour cream. Sprinkle with the layer of bacon, then a layer of lettuce and finally, the pico de gallo.

Top with sliced sliced jalapenos. Serve with tortilla and pita chips alongside for dipping.

Make guacamole faster with this neat tip! And don't forget to serve up these smoky and delicious margaritas alongside your delicious dip.