it’s that time of year- the ‘ber months are full of football, holidays and hosting events. I’m all about ease and assembly-only options that taste delicious and look beautiful. this fancy seven layer dip is an homage to the classic- with bold and bright new flavors. serve it at your next football party or for autumn festivities and watch it disappear!
the inspiration:
this dip is inspired by the classic seven layer dip- a dip that my aunt made often during my childhood at family gatherings. It typically has salsa, refried beans, sour cream, shredded cheddar, guacamole and black olives. This new rendition uses the usual suspects but in a different way. black beans are used instead of refried, a simple cilantro crema substitutes for the sour cream, and bright mango & buttery diced avocado stand in for guacamole. finally, a texture-filled salsa macha finishes this dip.
fancy seven layer dip ingredients:
- fresh red salsa: the base of the dip that adds a ton of flavor.
- black beans: I leave them whole for texture.
- cilantro crema: for a boost of protein, I combine greek yogurt, cottage cheese, cilantro, garlic and scallions.
- queso fresco: I love this crumbly and salty white cheese for the cheese layer.
- fresh mango: adds zip and brightness.
- fresh avocado: a 7 layer dip necessity.
- salsa macha: I love this earthy chili crisp salsa- this is the one I used.
- sliced serrano peppers: adds a touch of heat.
- blue corn tortilla chips: the perfect chip to dip and enjoy.
how to make:
This fancy seven layer dip is very simple to make- it just requires some chopping and chilling time. begin by making the cilantro crema. To a 9-inch round serve dish, begin by adding the red salsa in a layer, followed by the black beans and the cilantro crema. chill at least one hour before serving or ideally, 3-4 hours. To serve, add the final layers. begin with the queso fresco layer, followed by diced mango and avocado. finish with a drizzling of salsa macha all over then fresh cilantro and sliced Serrano peppers. Serve with blue corn chips and enjoy!
Fancy Seven Layer Dip
Equipment
- one 8-inch square or circular pyrex dish
Ingredients
- 1 cup fresh red salsa
- one 15.5 oz can of black beans rinsed and drained
- 1 cup queso fresco crumbled
- 1 cup fresh mango diced small
- 1 medium avocado diced small
- 1/2 cup salsa macha or chili crisp
- sliced serranos and fresh cilantro to garnish
- 1 bag blue corn chips to serve
Cilantro Crema:
- 1 cup full-fat greek yogurt
- 1 cup full-fat cottage cheese
- ½ cup green onions roughly chopped
- 1 cup fresh cilantro leaves
- 1 large garlic clove
- ¼ teaspoon mineral salt
Instructions
- Begin by making the cilantro crema. In a nutribullet or in a food processor, add all the ingredients and process until smooth and bright green. Let chill while preparing remaining ingredients.
- To assemble, add salsa to the bottom of serving dish, spreading evenly to the sides. Next, add the black beans in a single layer, followed by the chilled cilantro crema. Chill at least one hour or until ready to serve.
- Right before serving, add crumbled queso fresco in an even layer. Next add the diced mango followed by diced avocado and salsa macha drizzled atop.
- Garnish with sliced serranos and fresh cilantro leaves. Serve with blue corn chips. Enjoy!
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