A classic party dip, this gets a revamp by making a black bean spread from scratch instead of using a can of refried beans.
It takes a little more time to whip up the black bean spread versus open a can of beans, but it is definitely worth it! The extra flavor this adds to every bite makes this completely addicting.
- 1 can (15oz) black beans, drained and rinsed
- 3 tablespoons chopped sweet or yellow onion
- 3 tablespoons Garlic Chili Olive Oil
- 1 1/2 tablespoons Caramelized Onion Dark Balsamic
- 1 1/2 teaspoons Smoky Citrus Salt
- 3 avocados
- 1/2 red onion, diced
- 1-2 jalapenos, diced (with or without seeds, based on heat preference)
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon salt
- 16 oz sour cream
- 1 cup shredded pepperjack or cheddar cheese
- 1 1/2 cups shredded lettuce
- 1/2 cup chopped tomatoes
- 1/2 cup chopped sweet or yellow onion
Black Bean Spread:
Combine black beans, onion, Caramelized Onion Dark Balsamic, and Smoky Citrus Salt in the bowl of a food processor. Turn food processor on and, as it is going, add the Garlic Chili Olive Oil through the top. After all oil is in, turn off food processor, scrape down the bowl and then pulse a couple times more until ingredients are mostly combined. (there should be no sizable chunks of onions or beans but this spread will not be perfectly smooth. Set aside.
Guacamole: Combine avocado, red onion, jalapenos, cilantro, lime juice in a mortar or large bowl. Using a masher (or pestle), mash the ingredients together until guacamole reaches desired consistency.
7 Layer Dip: In a 8"x8" dish, spread black bean spread in an even layer across the bottom. Spoon guacamole in next and evenly spread over the black bean spread - not all guacamole may be needed, use as much as desired. Repeat the layering process with the sour cream, shredded cheese, onions, lettuce, and tomatoes. Refrigerate until ready to use!
Serve with tortilla chips.
- We love making our own guacamole but if you are short on time, you can use pre-made guacamole instead
- This dip can be made a day or two in advance - simply ensure the guacamole layer is fully covered and dip is tightly wrapped with plastic wrap to protect the lettuce and tomatoes.
