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.
Yield: Serves 6
7 layer Taco Bean Dip
5.00 stars (1 reviews)
Loading...Ingredients:
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
Cheese layer:
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
Guacamole Layer:
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
Directions:
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!
