RECIPE

Seven-Layer Black Bean Dip

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

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
  • Salt
  • 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
  • Salt

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

Preparation

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, 8×8” 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.

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