We had a research session for a new cocktail, Spicy Tamarind Caipirinha (next post) and I was looking for a snack to pair. A recipe for seven layer dip caught my eye on Chowhound but as those who know me, modifications were necessary. Some modifications were to make the flavors stronger to pair with the Caipirinha, other modifications were to make a vegan version.
Each version was a success. Here is the non-vegan version; for the vegan version just omit the cheese and add a little more beans and guacamole.
7 Layer Dip
- 3-4 C Spicy Black Beans (follows)
- 3/4 C Chipotle Cheddar, grated
- 3/4 C Jalapeno Jack, grated
- 2 C Guacamole
- 1 C Corn, roasted with hot pepper flakes
- 1-2 C Tomato, roasted with hot pepper flakes, chopped
- 1/2 C Tomato, chopped
- 1 C Pickled Jalapeno, chopped
- 1-2 C Salsa, drained
- 2 T Tabasco
- Cilantro, chopped
- Sour Cream
- Tortilla Chips (Scoops, Blue Corn, Sweet Potato)
In a large Pyrex dish, spread the beans, evening out with a spatula. While the beans are still warm, distribute the cheese over the beans evenly. Add the guacamole and Tabasco, spreading evenly with a spatula. Distribute the roasted tomato and half of the corn and jalapeno evenly. Spread the drained salsa with a spatula. Distribute the fresh tomato and remaining jalapeno and corn evenly. Top with cilantro.
Serve with extra salsa, sour cream, and tortilla chips. We are loving the Sweet Potato Corn chips I picked up at Central Market.
Spicy Black Beans
- 1 lb Dry Black Beans
- 4 C Water
- 5 Cloves Garlic, peeled, whole
- 2 Carrots, peeled, whole
- 1/2 Onion, peeled, whole
- 2 Hot Peppers, whole
- 2 t Chipotle
- 2 T Cumin
- 2 T Smoked Paprika
- 1 T Black Pepper
- 1 T Salt
Soak beans overnight. Drain and place into a slow cooker with the remaining ingredients. Cook on high for 3-4 hours, then low for 4-6 hours; cook uncovered during the last 1-2 hours until the desired consistency. During the low heat cycle, stir occasionally.
I remove the garlic, onion and carrot after the high heat cycle since the flavors are already integrated. Also, I cook uncovered for the last two hours stirring frequently since for this dish I don’t want soupy beans and I want the beans to break up just a little.