7 layer Taco Bean Dip
I have read about this wonderful 7 layer dip all over the internet as being retro. Well, this dip is new to me, since I never had it until I was in my twenties. When I first spotted this at a potluck, I was entranced. Everyone seem to gather around it, and it was devoured in minutes. This dish is loved by many people. Since I learned of this wonderful dish, I have made it a tradition to make it on every super bowl. Sometimes I make it with black beans, and sometimes with the traditional pinto re-fried beans. I will also vary the layers, depending on if we are taking it to someone’s house, or staying in. This year, I made it the way that we like it, minus the heat, because of the little one. If I was just making it for me and my husband though, this would have been a spicy nine layer dip. I would have added a layer of green chilies and freshly chopped jalapenos. I did use dried beans to make this dish. You can take a shortcut and use canned refried beans though. I really do think the dip is best when the beans are warm, or at least room temperature. This recipe makes enough for a crowd, so if you make it for your immediate family, it may last a few days. We went through 2 bags of chips with this amount of dip.
Refried beans layer
- 1/2 lb dried pinto beans
- 3 cups water
- 1/2 sweet onion
- 1 clove garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried cilantro
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- 1/2 teaspoon kosher salt
- 1 cup Mexican blend shredded cheese, or Colby and Monterey Jack
Sour Cream Layer
- 16 oz container sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 4 large Florida avocados or 6 hass avocados
- 2 tablespoons freshly chopped cilantro
- the juice of one lime
- 1 clove garlic, grated
Pico de Gallo Layer
- 4 – 6 tomatoes, chopped
- 1 tablespoon freshly chopped cilantro
- a pinch of kosher salt
Last 2 layers
- 6 green onions, chopped
- 1 cup sliced olives (a medium can)
Optional layers for a spicy 9 layer, place these layers between the cheese and sour cream layers
- 2 small cans green chilies, drained
- 4 fresh jalapenos, seeded and chopped
- Soak beans overnight. Add beans and their water to a saucepan. Add onions, garlic and other seasonings. Bring to a boil, and then reduce to a simmer. Cook until very tender. Then mash the beans with a potato masher or use a submersible blender to break them up.
- Add the warm bean layer to the bottom of a 9 x 13 inch dish.
- Add the shredded cheese on top of the beans.
- If you are making this dip spicy, add the optional freshly chopped and seeded jalapenos and green chilies.
- Add all ingredients to a bowl for the sour cream layer. Mix well, then add the sour cream layer.
- Add avocados and other ingredients for this layer to a mixing bowl. Mash the avocados with a fork and mix well. Add this layer.
- Chop tomatoes and add to a mixing bowl with the other ingredients for this layer. Mix well and add this layer.
- Chop green onions and add as a layer.
- Finally, drain your can of sliced black olives and add them as the last layer.
- Happily watch your friends and family devour it!