"I’m planting my flag and declaring this the ultimate 7 layer dip. Arguably the best party appetizer you can serve, this dip features delicious layers of homemade black..."
INGREDIENTS
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2 cups dry black beans, about 12 ounces (340g)
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8 cloves garlic, smashed and peeled
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Half an onion, roughly chopped
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2 teaspoons ground cumin
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1 tablespoon chili powder
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1 ½ tablespoons dried oregano
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1 ½ teaspoons smoked paprika
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2 bay leaves
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4 cups low-sodium chicken broth (950ml)
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1 teaspoon fine sea salt, plus more as needed
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1 batch black bean puree
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4 large avocados
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Juice of half a lime
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1/4 cup fresh cilantro leaves, finely chopped
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16 ounces sour cream, 2 cups (450g)
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3/4 teaspoon fine sea salt, for the avocado and sour cream (½ tsp for avocado and ¼ tsp for sour cream)
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1 teaspoon chili powder
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1/4 teaspoon ground cumin
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16 ounces thick salsa, 2 cups (450g)
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8 ounces queso fresco or cojita cheese, crumbled (226g)
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2 green onions, finely sliced
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1 (2.25oz) can sliced black olives, drained
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Tortilla chips, for serving