{ 7 Layer Mexican Dip }

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I am notorious for double-dipping.

I like a high dip-to-chip ratio that can only be achieved with multiple dips, and so I double dip shamelessly for my own snacking pleasure. I just can’t help myself.

However, as you can imagine, my off-putting habit has caused a great deal of tension on several dates and social gatherings, and so I have decided to solve the problem once and for all by making individualized 7 layer Mexican dip cups.  This way I can go in for any number of dips without being ostracized. It’s a win-win for all persons involved.

I first made these appetizers for my Cinco de Mayo party last spring, but I have continued to make them on a regular basis since then. I find that they are a great item to have in the fridge for a quick meal (very high in protein with the beans and avocado) and they help enforce portion control when snacking late at night! They are also more visually appealing to serve at parties than your average 7 layer dip, which starts to look like shit after a few short minutes (especially if I’m there double dipping!!).

Its a fun, new spin on an old classic recipe but I highly recommend using my flavorful recipe for the black bean puree!

{ Ingredients }

  • 2 cans refried black beans (I love the Trader Joes’ brand)
  • 1 Tbsp minced jalapeños
  • 1 Tbsp Taco seasoning (I used Old El Paso)
  • Dash of cumin, to taste
  • 1 tsp Kosher salt
  • Sour cream
  • Salsa (I use Herdez or Spikes’)
  • Cubed avocado or guacamole
  • Monterey Jack cheese
  • Shredded lettuce
  • Black olives, sliced
  • Scallions, sliced for garnish

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{ Directions }

In the bowl of a food processor, combine the refried beans, minced jalapeño, salt, taco seasoning, and cumin. Blend until well combined, adding a few drops of water if necessary to thin out the mixture. You don’t want the mixture to be runny, but you want it soft enough to transfer onto the chip.

Spread the bean mixture in the bottom of the cup, about 1″ thick.

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Top the beans with a 1/4″ layer of sour cream, followed by a 1/2″ layer of salsa.

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Add the chopped avocado pieces, or a layer of guacamole and then sprinkle the shredded lettuce and cheese. Garnish with the black olives and some freshly chopped scallions, and watch them get gobbled up by your guests with out any double-dipping anxieties.

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