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All-From-Scratch 7-Layer Dip
This dip, adapted from NYC chef Joaquin Baca's recipe in New York magazine, is undeniably delicious. But, boy, is it labor-intensive. After having made it straight through over the course of a Saturday afternoon (as part of a husband-wife 7-Layer Dip Duel*), I would advise you to prepare it in stages a few days ahead of time.
Here's my hypothetical timeline, assuming you're making it for a game day party on Sunday.
Friday: Make the salsa and the refried beans; refrigerate.
Saturday: Cook the ground beef and the rice; refrigerate.
Sunday: Shred the cheese, if using block cheddar. Make the guacamole. Layer dip, and set out.
* Want to see the recipe my wife prepared? Here: Classic From-a-Can 7-Layer-Dip »
All-From-Scratch 7-Layer Dip
About This Recipe
| Yield: | 20 to 25 people |
| Active time: | 2 hours or more |
| Special equipment: | 9-by-13-inch baking dish |
Ingredients
- For the refried black beans: 1/4 cup olive oil or lard
- 1/2 medium yellow onion, chopped (about 1/2 cup)
- 3 1/2 cups cooked black beans, liquid reserved
- For the rice: 1/4 cup canola oil
- 1 cup long grain rice
- 1/2 medium yellow onion, chopped (about 1/2 cup)
- 1 medium clove garlic, minced (about 1 teaspoon)
- 1 1/2 cups low-sodium canned or homemade chicken stock
- 1/4 cup tomato sauce
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- For the ground beef: 2 tablespoons olive oil
- 1/2 medium onion, chopped (about 1/2 cup)
- 1 pound ground beef
- 1 medium clove garlic, minced (about 1 teaspoon)
- 1/2 tablespoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1teaspoon kosher salt
- For the cheese: 3/4 pounds grated cheddar
- For the guacamole: 2 ripe avocados, halved and peeled
- 1/2 medium red onion, diced (about 1/2 cup)
- 1 1/2 tablespoons chopped cilantro leaves
- 1 tablespoon juice from 1 lime
- 1 teaspoon kosher salt
- For the sour cream:1 3/4 cups
- For the salsa:
- 3 medium tomatoes, finely chopped (about 2 cups)
- 1/2 medium red onion, finely chopped (about 1/2 cup)
- 3 serrano chiles, finely chopped
- 2 tablespoons chopped cilantro
- 1/2 teaspoon kosher salt
- 1 tablespoon juice from 1 lime
Procedures
-
1
Refry the beans: Heat oil or lard in large skillet over medium heat until shimmering. Add onion; cook until translucent, about 3 minutes. Add beans gradually and mash until smooth; if beans are too dry, add reserved liquid as needed.
-
2
Cook the rice: Heat oil in large saucepot over medium heat until shimmering. Add rice and onion, stirring constantly until rice is toasted, about 4 minutes. Add garlic, cooking until fragrant, about 1 minute. Add chicken stock and remaining ingredients; bring to boil, cover pot, and simmer until liquid is absorbed, about 20 minutes.
-
3
Cook the ground beef: Heat oil in large skillet over medium heat until shimmering. Add onion; cook until translucent, about 3 minutes. Add the beef and seasonings; cook, crumbling beef with spatula, until the liquid is absorbed, about 10 minutes
-
4
Make the guacamole: Mash avocados in bowl with fork and combine with remaining ingredients.
-
5
Make the salsa: Combine all ingredients.
-
6
Assemble the dip: In 9-by-13-inch glass dish or large bowl layer ingredients in this order:
Refried beans
Rice
Ground beef
Cheese
Guacamole
Sour cream
Salsa
Serve with tortilla chips.
