Seven-Layer Dip
Refried beans, salsa, guacamole, sour cream, cheddar, tomatoes and olives in a dish made for scooping.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Seven-layer dip is the Tex-Mex party tray that looks as good as it tastes, especially in a glass dish where every stripe shows: refried beans, salsa, guacamole, sour cream, shredded cheddar, then diced tomatoes and black olives with a little green onion on top. Every chip picks up a bit of each layer.
With the Thermomix® TM7™ almost every layer is homemade. Grate the cheese first while the bowl is dry, then make creamy refried beans from canned pintos, a quick fresh salsa and a chunky guacamole. Go in that order and you only need to rinse the bowl once.
Made in the Thermomix® TM7™
Seven-Layer Dip
Makes: About 2 L (8 cups), 12 servings
- Prep35 min
- Cook10 min
- Total1 h 15 min
- Serves12
Ingredients
For the cheese
For the refried beans
For the salsa
For the guacamole
For the top
Instructions
- Place the cheddar in the mixing bowl, grate 8 sec/speed 6 and set it aside.
- Refried beans: place the onion and garlic in the mixing bowl and chop 3 sec/speed 5. Add the oil and sauté 3 min/120°C (250°F)/speed 1.
- Add the beans, bean liquid, cumin, chili powder and salt and cook 5 min/100°C (212°F)/speed 1. Blend 20 sec/speed 5, then spread the beans in the bottom of a 2 L (7 x 11 in) glass dish and let them cool for 20 minutes. Rinse the mixing bowl.
- Salsa: place the onion, jalapeño and cilantro in the mixing bowl and chop 3 sec/speed 7. Add the drained tomatoes, lime juice and salt and chop 2 sec/speed 4. Pour into the simmering basket set over a bowl and let the extra juice drain.
- Guacamole: place the onion, jalapeño and cilantro in the mixing bowl and chop 3 sec/speed 7. Add the avocado, lime juice and salt and mix 5 sec/speed 4, for a chunky guacamole.
- Spread the drained salsa over the cooled beans, then the guacamole, then the sour cream, smoothing each layer to the edges with the spatula.
- Scatter the cheddar over the sour cream, then the diced tomato, olives and green onions. Serve with tortilla chips.
Tips
- Spread the guacamole all the way to the edges of the dish and cover it with the sour cream right away: that keeps it from turning brown.
- Make ahead: the dip keeps covered in the fridge up to 4 hours. Add the tomatoes, olives and green onions just before serving.
- Want it spicier? Leave the seeds in the jalapeños or add a few pickled jalapeño slices on top.
