How do you make your Seven-Layer Bean Dip?

From the bottom:





Frito-Lay Bean Dip


Sour Cream mixed w/ Taco seasoning


Guacamole


Corn Relish


small-diced Tomatoes or chunky salsa


sliced green onions


sliced black olives


shfedded cheese





That's 8. But who's counting?How do you make your Seven-Layer Bean Dip?
7 Layer Bean Dip Recipe


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Ingredients





* 2 cups of refried beans, either from one 15-ounce can or homemade


* 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional


* 1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)


* 1/4 to 1/2 teaspoon ground cumin


* Salt


* 1 cup shredded cheddar or Monterey Jack cheese


* 1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)


* 1 avocado, peeled and chopped


* 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped


* 1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream)


* 1/2 small can of sliced ripe black olives





Method





1 Heat the refried beans in a medium saut茅 pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.





Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.





2 Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)





3 Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives.





Serve immediately with tortilla chips.





Serves 8.





I think I need to make some tonight. Making me hungry.How do you make your Seven-Layer Bean Dip?
The recipe I use is a modified version of Martha's





Ingredients





4 tablespoons safflower oil


1 cup minced Vidalia or Walla Walla onion


4 garlic cloves, minced


2 cans (15 1/2 ounces each) black beans, drained, liquid reserved


1 can Muir Glen fire-roasted diced tomatoes, drained


1/2 teaspoon coarse salt


2 ripe avocados, halved, pitted, and peeled


3 pickled jalapeno chiles, minced


1 cup sour cream, plus 2 tablespoons


2 tablespoons fresh lemon juice


1 1/2 cups grated Extra Sharp White Cheddar


6 scallions, thinly sliced


6 ounces pitted Nicoise or Kalamata olives, chopped





Blue corn tortilla chips, for serving





Directions





Heat a large sauce pan over high heat for 2 minutes. Add the oil and heat for another minute. Add the onion and garlic and cook until the onion is translucent and season with salt.





Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.





Add salt to tomatoes. Mash the avocados with the jalapenos and the lemon juice.





Layer all ingredients in a large bowl.





Serve with chips.
You have good answers here for the layers.... but you need to decide if you are serving a Hot dip or a Cold Dip. Either way - I take the refried beans and mix them with a helthy amout of salsa (your favority kind) - this helps make it a bit softer - easier to scoop - when either baked hot or served cold
1. pureed black beans


2. guacamole


3.refried beans


4. sour cream


5. black olives


6. jalapenos or salsa depends on how spicy I want it


7. shredded cheddar cheese
First i mix my refried beans with TWO pack of hot taco seasoning, layer of quacamole, sour cream shredded cheddar lettuce tomato onion and jalapeno slices. Than serve.