5 Layered Bean Dip
by Chris Salicrup
Ingredients
for 6 servings
Bean Layer
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 2 cups (340 g) black beans, cooked
- 1 teaspoon ground cumin
- 1 pinch cayenne pepper
- fine sea salt, to taste
- freshly ground black pepper, to taste
Sour Cream Layer
- 1 ¼ cups (290 g) sour cream
- ½ lime, juiced
- fine sea salt, to taste
Avocado Layer
- 4 avocados, chopped
- ½ lime, zested
- ½ lime, juiced
- fine sea salt, to taste
- 1 ½ cups (150 g) shredded cheddar cheese
- 2 cups (400 g) cherry tomato, chopped
- ¾ cup (100 g) black olive, sliced
- ¾ cup (75 g) scallion, sliced
- 1 cup (40 g) cilantro leaf, whole
- tortilla chips, to serve
- hot sauce, to serve
Preparation
- In a large saucepan heat the oil. Add the shallot and garlic and sauté until tender, 3 to 5 minutes.
- Add the black beans and mash until smooth. Season with ground cumin, cayenne pepper, salt, and black pepper.
- Spread the bean mixture in an even layer over the bottom of a 9-inch (25-cm) clear glass dish.
- In a medium bowl, stir together the sour cream and lime juice and season with salt. Spread the sour cream mixture over the bean layer.
- In another medium bowl, mash together the avocados, lime juice and zest, and season with salt. Spread the avocado mixture over the sour cream layer.
- Sprinkle with the cheese, tomatoes, olives, scallions, and cilantro. Serve with tortilla chips and hot sauce.
- Enjoy!
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