HEY I THOUGHT IT WAS 7-LAYER DIP!
Yeah, so did I.
I was perusing Pinterest one day and I saw a picture for a 7-layer dip that looked PHENOM, and I thought, I have to make that. Except guess what? It was a bad link. 🙁 Supwitdat. So I kind of had to wing this one on my own.
But yeah so I’m not really sure what makes it 7-layers. All I could see in the picture was beans, sour cream, guac, veggies, and cheese. The only thing I intentionally omitted was black olives, because ew. So I thought I will just make a layer dip with all the things I like and however many layers it turns out to be, it will be! Thus, behold, the SFB 5.5 Layer Dip!
Ok so why 5.5? Because I didn’t think a sprinkling of cilantro on top constituted as a full actual layer, and I was ruminating about this and my best friend Jeanne piped up and said, “Call it a five-and-a-half layer dip!” I just love her.
Let’s talk about each layer ok? Ok.
Refried black beans – yes, black, because they are my favorite. But you must make them creamy, so they don’t get pasty as they come to room temperature and break your chips. Read on grasshopper, I will teach you how.
Sour cream – thick, creamy, cool sour cream. Daisy brand. It’s thicker, and it’s the best. Don’t doubt me now.
Homemade pico de gallo – or store bought is fine, I guess, but homemade is so easy and so much fresher-tasting. I won’t judge you no matter what you do.
Homemade guacamole – I guess store bought is fine here too, but, again, homemade wins the fresh contest.
Finely shredded colby jack cheese – colby jack because I wanted orange and white and didn’t feel like shredding twice, okay!?
Sprinkling of cilantro – to amp up the freshy side of this dip.
Now let’s talk about execution.
You know what I hate about layered dips? How are you supposed to get all the layers on your chip if you have to dig your whole hand down into a goddamn trifle bowl to scoop up the beans on the bottom?! Stop it. Stop with the layered dips in trifle bowls thing. Please.
I slathered all these ingredients onto a big platter and left space around the edges so that people had room to swoop down to the bottom of the beans with their chip, then scoop up to grab all the amazing toppings in one fell swoop (ha!), and shovel it into their mouths. This worked out extremely well. I highly recommend this style of execution.
Now for the recipe! I can’t wait to hear if you’ve tried this and liked it. There was practically none left, and I know I say this all the time, but I really am so excited to make this again!
1 can refried black beans
1/3 cup sour cream
Your favorite hot sauce
Pico de gallo (store-bought is fine, or you can find my recipe //here//)
Guacamole (store-bought is fine, or you can find my recipe //here//)
Finely shredded cheese
1. Make the creamy refried beans: Warm the refried black beans in a saucepan over medium heat. Once they reach an easily stirrable consistency, turn the heat to low. Add the sour cream, and as much or as little hot sauce as you’d like to flavor. Stir to combine. Keep warm until ready to assemble your dip.
2. Assemble the masterpiece: On a large platter (I used a 12×12 square), spread the warm refried beans not quite to the edge. Then, spread the sour cream on top, gently spreading just to the edge of the beans. Next, spoon on the pico de gallo, being careful to drain out whatever liquid gathers in the spoon before placing onto the dip. Spread to the edge of the sour cream. Then, spread the guacamole on top of the pico de gallo, again, just to the edges. Sprinkle shredded cheese on top, as much or as little as you’d like. And top with fresh minced cilantro. Serve immediately with tortilla chips.