How to Make Seven Layer Dip

Seven Layer Dip Recipe
Source: American Test Kitchen
Ingredients: Make 12 serving
2 pounds ripe tomatoes (5 to 6 medium), cored, seeded, and chopped salt
6 scallions, 2 minced and 4 with green parts sliced thin (white parts discarded)
5 tablespoons plus 2 teaspoons fresh lime juice(about 3 limes)
3 tablespoons minced fresh cilantro
2 jalapeña chiles, stemmed, seeded, and minced
1 (15 ounce) can black beans, drained but not rinsed
2 garlic cloves, minced
¾ teaspoon chili powder
1 ½ cups low fat sour cream
1 tablespoon minced canned chipotle chiles in adobo sauce
2 ripe avocados, halved, pitted, and cubed

Procedures:

• Place tomatoes in fine mesh strainer set over bowl, sprinkle with ½ teaspoon salt, and let drain until tomatoes begin to soften, about 20 minutes. Discard tomato liquid stir in minced scallions, 2 tablespoons lime juice, cilantro, and jalapeños. Season tomato mixture with slat to taste and set aside.
• Pulse 2 teaspoons more lime juice, beans, garlic, and chili powder together in food processor until mixture resembles chunky paste. Season bean mixture with salt to taste and set aside. Whisk sour cream and chipotles together in bowl and set aside.
• Combine remaining 3 tablespoons lime juice, avocados, and ¼ teaspoon salt in large bowl and mash with potato masher until mixture in smooth. Season avocado mixture with salt to taste.
• Spread bean mixture evenly over bottom of 8 inch square glass baking dish or 1 quart glass bowl. Spread avocado mixture evenly over bean layer. Spread sour cream mixture evenly over avocado mixture, and then top with tomato mixture. Sprinkle tomato mixture with sliced scallions and serve. (dip can covered tightly with plastic wrap and refrigerated for up to 1 day; let sit at room temperature for 1 hour before serving.)end.