Seven-Layer Black Bean Dip

rachaelrayshow.com

Stacey Walker

Plant based whole food home cook

subheading: 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 ½ teaspoons (half a palmful) ground cumin

½ cup water

2 14-ounce cans black beans

A handful cilantro leaves

Juice of 1 lime

1 tablespoon Frank’s Red Hot

subheading: 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

½ small red onion, finely chopped

Handful cilantro, finely chopped

subheading: For the Chipotle Sour Cream:

¼ cup puréed chipotle in adobo

1 cup sour cream

Juice of 1 lime

Salt

subheading: For the Pico de Gallo:

6 vine-ripened or plum tomatoes, seeded and chopped

1 jalapeño, finely chopped

1 red finger chili, finely chopped

½ 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

subheading: For assembling and serving:

For assembling and serving: 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

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