Name: Ultimate Seven-Layer Dip
Total time: 1 h 5 min
Ingredients: 4 large tomatoes , cored, seeded, and chopped fine; 2 jalapeño chiles , seeded and minced; 3 tablespoons minced fresh cilantro; 6 scallions , 2 minced and 4 with green parts sliced thin (white parts discarded); 2 tablespoons fresh lime juice plus 2 teaspoons, from 2 limes; 1/4 teaspoon salt; 1 can black beans (16-ounces), drained but not rinsed; 2 cloves minced garlic; 3/4 teaspoon chili powder; 1 1/2 cups sour cream; 4 cups shredded pepper Jack cheese; 3 cups Chunky Guacamole (see releated recipe); tortilla chips for serving

Why This Recipe Works

With bold Southwestern flavors and an appealing ingredient list, seven-layer dip recipes sound like a hit. But most versions of this party classic assume that guests won’t notice the messy layers and tired flavors. Canned black beans stood in for refried beans in our Ultimate Seven-Layer Dip recipe, while garlic, chili powder, and lime juice added flavor. We found that sour cream on its own quickly watered down our Ultimate Seven-Layer Dip recipe, but combining it with cheese gave its layer more structure.

Before You Begin

This recipe is usually served in a clear dish so you can see the layers. For a crowd, double the recipe and serve in a 13 by 9-inch glass baking dish. If you don't have time to make fresh guacamole as called for, simply mash 3 avocados with 3 tablespoons lime juice and 1/2 teaspoon salt.

Instructions

Combine tomatoes, jalapeños, cilantro, minced scallions, and 2 tablespoons lime juice in medium bowl. Stir in 1/8 teaspoon salt and let stand until tomatoes begin to soften, about 30 minutes. Strain tomato mixture and return to bowl, discarding liquid.

Pulse black beans, garlic, remaining lime juice, chili powder, and remaining salt in food processor until it resembles chunky paste. Transfer to bowl and wipe out food processor. Pulse sour cream and 2 1/2 cups cheese until smooth. Transfer to separate bowl.

Spread bean mixture evenly over bottom of 8-inch square glass baking dish or 1-quart glass bowl. Spread sour cream mixture evenly over bean layer, and sprinkle evenly with remaining cheese. Spread guacamole over cheese and top with tomato mixture. Sprinkle with sliced scallions and serve with tortilla chips. (Dip can be refrigerated for up to 24 hours. Let dip stand at room temperature 1 hour before serving.)