Seven-layer dipping sauce
Description
Perfectly complements meat, poultry, and side dishes. If you don't have time to make fresh guacamole, simply mash the flesh of 3 avocados with 3 tablespoons of lime juice and ½ teaspoon of salt. Sour cream can easily be replaced with lower-fat Greek yogurt. The vegetables add freshness to the sauce. The prepared sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
1. Remove the cores and seeds from the tomatoes and slice them thinly. Remove the seeds from the jalapeño and chop finely. Finely chop two green onions, and thinly slice four green onions. In a bowl, combine the tomatoes, jalapeño, chopped cilantro, and 2 tablespoons of lime juice. Mix with ⅛ teaspoon of salt and let stand until the tomatoes soften, about 30 minutes. Drain the mixture into a bowl and discard the liquid.
- 2
Step 2
2. Mix black beans, minced garlic, remaining lime juice, chili powder, and remaining salt in a food processor. Transfer to a bowl and wash the processor bowl. Blend sour cream and 2½ cups (300 g) of cheese in the food processor until smooth. Transfer to a separate bowl. Spread a layer of the bean mixture into a glass bowl or dish.
- 3
Step 3
3. Spread a layer of sour cream on top and evenly sprinkle with the remaining cheese. Add the guacamole on top, followed by the tomato mixture. Sprinkle with chopped green onions and serve with chips. The dip can be stored in the refrigerator for up to 24 hours. Let the dip sit at room temperature for 1 hour before serving.