Ultimate Seven-Layer Dip

I cooked for the last day of my fibers class. I brought my crazy ho cake, and this ULTIMATE seven layer dip. Both recipes are ones I save for occasions, simply because they are good, but they are also a little bit fussy. This dip comes to you from the June/July 2007 issue of Cook's Country magazine (test kitchen tried and true). This is one of those times that I wish I had a scanner, but alas, I don't. So here we go fingers...type type away.

Ultimate Seven Layer Dip (serves 8-10)

to serve a crowd (or very dippy people) this recipe can be doubled and served in a 9x13 pan. If you don't have time to make fresh guacamole as called for (and I don't think it makes a huge difference in the final recipe), then just mash 3 avocados with 3 Tablespoons fresh lime juice and 1/2 teaspoon salt.

Ingredients:

• 4 large tomatoes, cored, seeded and chopped fine


• 2 jalepeno chiles, seeded and minced


• 3 T finely chopped fresh cilantro


• 6 scallions, 2 minced and 4 with green parts sliced thin (white parts discarded)


• 2 T plus 2 t juice from 2 limes


• 1/4 t salt


• 1 (16oz) can black beans, drained but not rinsed


• 2 garlic cloves, pressed or minced


• 3/4 t chili powder


• 1 1/2 c sour cream


• 4 c shredded pepper jack cheese


• 3 c Chunky Guacamole (see following recipe, or see note up top)


• Tortilla chips for serving (my favorite are Snyder's multigrain lightly salted chips)

Directions:

1. Combine tomatoes, jalapenos, cilantro, minced scallions; and 2 T lime juice in medium bowl. Stir in 1/8 teaspoon salt and let stand until tomatoes begin to soften, about 30 minutes. Strain mixture to discard liquid, set aside in bowl.


2. Pulse black beans, garlic, remaining 2 t lime juice, chili powder and 1/8 teaspoon salt in food processor until mixture resembles chunky paste. Spread evenly over the bottom of an 8x8 glass baking pan or a 1 quart glass bowl.


3. Wipe/rinse out food processor. Pulse sour cream and 2 1/2 cups cheese until smooth. Spread evenly over bean layer.


4. Sprinkle remaining cheese over sour cream layer. Spread guacamole/avocado mixture over cheese. Top with tomato mixture (pico de gallo). Sprinkle with sliced scallions adn serve with tortilla chips.

Dip can be refrigerated for up to 24 hours. Let dip stand at room temperature 1 hour before serving. Pico de gallo can also be made up to 24 hours before assembling dip.