Brooke's Best Ever Mexican 7 Layer Dip
Recipe type: party food, app, dip
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • ½ teaspoon ground cumin
  • (2) 15 oz cans black beans, drained
  • 1 cup water
  • few dashes Tabasco Pepper Sauce
  • Avocado Crema (see recipe below)
  • 2 cups diced roma tomatoes
  • 2 cups corn kernels, blanched
  • 2 cups shredded iceberg lettuce
  • 1 cup grated Cheddar or Monterrey Jack cheese
  1. Heat the oil in a medium saucepot. Add the garlic and cook until lightly browned. Stir in the cumin, cook 15 seconds more; add the beans and water. Bring the pot to a simmer; cook, stirring occasionally until the water in nearly evaporated. Remove the pot from the heat and coarsely mash the beans with a spoon. If the mashed beans are too thick, add a little more water. Season to taste with salt and a few dashes of Tabasco.
  2. Spread the beans into thin layer in a clear serving dish. Spread two-thirds of the avocado crema over the beans. Layer on the diced tomatoes, corn, iceberg lettuce and grated cheese. Drizzle the remaining crema over the top.
Recipe by The Couple's Kitchen at