Seven Layer Mexican Dip

Ingredients

What is it about with tortilla chips? Some people like the thin ones. Some people swear by the thick ones. Some people only like the white corn. However you like the chips, serve this with your favorite tortilla chips.

Oh, and the title calls this "Seven Layer ..." but its sort of hard to tell how many layers there are the way I make it. For example, the typical recipe calls for guacamole but I prefer to sort of construct this from avocados and stuff in place. Does that make one layer or three? But if you take the "Seven" metaphorically, it all comes out fine.

On a large plate (14 inches) or a large casserole dish you spread these layers:

Layer 1 - beans and chile

Beans, Chile, Onion and Avocado

• 20.5 oz can refried Black Beans - The first layer is formed by spreading the can of refried beans evenly across the plate. (I saw some recipes where the beans were mixed with sauteed shallots or onions and green chile before cooling and spreading on the plate. I didn't try it, but it sounds good even though it adds a lot of work.)
• small can green chile, chopped - sprinkle the bits of chile around over the beans. You can use more than one can or use 1/3 cup of the frozen chopped green chiles available some places. In the pictures, I used a jar of Poblano chile strips chopped up.

Layer 2 - guacamole (sort of)

• 1 Tbsp finely chopped red onion - Spread around over the beans.
• 2 Med or Large Avocados - Cut in half, remove the seed, peel and chop coarsely. Then spread this around over the beans.
• ground paprika - sprinkle a dusting over the avocado
• salt - sprinkle a bit over the avocado
• 2 Tbsp Lemon juice - drizzle this as evenly as possible over the avocado and then spread the avocados around to even them up 

Layer 3 - taco dip

•  1 cup sour cream - put this in a small mixing bowl or large measuring cup
• 1/2 cup mayonnaise -  stir in
• 1 Tbsp powdered New Mexico red chile - This is not the typical "chili powder" which is a mixture of red chile powder, garlic, cumin and such. If you must use that, put a bit more and remove the garlic powder.
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp Mexican oregano flakes
• 1/2 tsp ground paprika
• 1 1/2 tsp ground cumin
• 1 tsp salt
• 1 tsp ground black pepper

Note that I really use whole cumin and black pepper and put all the dry spices in my spice grinder and pulverize them. It's fresher. But you can use the already ground spices too.

Stir this together until mixed evenly. It should have a light, brick red tint. Then spread it carefully over the avocado mixture in layer 2.

Layer 4 - Cheese

Taco Dip and Cheese

• 1/2 cup shredded mozzarella cheese - sprinkle evenly over the top
• 5 oz Cotija cheese, well crumbled - sprinkle over the top. This is a crumbly Mexican variety of cheese with a tangy flavor. Substitute half Feta and half cheddar or just double the mozzarella if you don't have it available.

Layer 5, 6 and 7 - vegetables

•  6 oz can sliced black olives, drained thoroughly - disperse evenly over the top.
• 2 or 3 medium tomatoes chopped coarsely - sprinkle with salt and pepper, let set for a minute or two, drain off the liquid and then spread evenly, again, over the top
• 1 bunch green onion tops, chopped - spread artfully over the top

You can serve this immediately. Or you can put a wet paper towel over the top, seal it in plastic wrap and chill in the refrigerator for up to a few hours. Leave it too long and the avocados start to darken while the tomatoes wilt and give up their liquid.

Serve with tortilla chips (of your own choosing).