Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition
8 to 10 servings Easy
(0)
Total: Active:
PREVIOUS: Salsa Verde and Chicken Jalapeño Poppers NEXT: Basic Seven-Layer Bars

Ingredients (15)

  • 2 1/2 cups refried beans (about 20 ounces; see Game Plan note)
  • 1/4 cup water
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Kosher salt
  • 1/2 cup shredded sharp cheddar cheese (about 2 ounces)
  • 1/2 cup shredded Monterey Jack cheese (about 2 ounces)
  • 3 tablespoons coarsely chopped Pickled Jalapeños (see Game Plan note)
  • 2 cups Guacamole (see Game Plan note)
  • 1 cup Pico de Gallo (see Game Plan note), drained of excess liquid
  • 1 cup crema or sour cream
  • 2 medium scallions, thinly sliced (white and light green parts only)
  • 2 tablespoons coarsely chopped fresh cilantro
  • Tortilla chips, for serving
  • Hot sauce, for serving (optional; see Game Plan note)

Summary

Sure, you could pile on three or four layers for your colorful nacho chip dip. But that wouldn’t be American enough. We want more. Popularized in the booming ’80s, the Tex-Mex classic seven-layered party dip loads on beans, cheese, pickled jalapeños, guacamole, salsa, sour cream, and a green onion–cilantro topping. This recipe calls for heating the beans just enough to make melty cheese, but not so much that it warms the other layers.

Try to use either homemade or high-quality store-bought ingredients. You can prepare the layers in advance, but don’t assemble until you’re ready to serve.

Going homemade? Make the refried beans, pickled jalapeños, guacamole, pico de gallo, and hot sauce before you start.

And if you really want to get all from-scratch, make these basic tortilla chips too.

Instructions

  1. 1Place the refried beans in a medium saucepan over medium heat and cook, stirring occasionally, until heated through. Add the water and stir until evenly incorporated. Add the chili powder and cumin, stir to combine, and continue to cook until the spices are fragrant, about 2 minutes. Taste and season with salt as needed.
  2. 2Transfer the bean mixture to an 8-by-8-inch serving dish and spread into an even layer. Sprinkle with the cheeses and jalapeños. Using a rubber spatula, drop the guacamole in large dollops over the cheese and jalapeños and spread into an even layer. Spread the pico de gallo in an even layer over the guacamole. Using a clean rubber spatula, drop the crema or sour cream in large dollops over the pico de gallo and spread into an even layer, being careful not to disturb the pico de gallo. Sprinkle with the scallions and cilantro.
  3. 3Serve immediately with tortilla chips and hot sauce (if using).
Load Comments