Nineteen Eighty-Four by George Orwell
Along with the Classic B.L.T., I’m adding to this book another ’80’s classic that cannot be overlooked: The Seven Layer Dip. I’m guessing it fell out of favor when the masses discovered that although distinctly layered in the pan, this turned into a goopy, unattractive mess when served. Maybe this is in appearance closer to what Winston described in the cafeteria (see aforementioned link). But that is as far as the relation goes. If you’re unfamiliar with this dip, imagine nachos (possibly the greatest comfort food known to me), but upside down. AND you get to make sure each chip is appropriately festooned with the proper portion of goopy goodness. Win win!
I grew up on this stuff and I insist on eating it every New Years Day. It feels celebratory to me. So layer some up tonight and celebrate that George Orwell’s version of 1984 wasn’t our reality.
Seven Layer Dip
Course: Lunch, Appetizers, snacksCuisine: North American, Mexican AmericanDifficulty: Intermediate, Beginner10
servings30
minutes1
hourIngredients
- Refried Beans
1 onion, chopped
2 garlic cloves, minced
1/2 green pepper and/or 1 jalapeño, de-seeded and finely chopped (optional)
1/2 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ancho chili powder
1 teaspoon paprika
1 tablespoon oil
1 pound dry pinto beans
6 cups water or stock
1 teaspoons salt, to taste
4-5 tablespoons white vinegar
- For the Dip
Refried Beans Recipe (above)
or you can use a 2 or 3, 14 ounce cans of store bought refried beansPico de Gallo or Salsa
1 1/2 cups sour cream
1 14 ounce can olives, sliced
3 ripe avocados
juice of one lime
1 teaspoon salt
2-3 cans diced green chilis
2 1/2 cups shredded Monterey jack, cheddar, or a Mexican cheese mix
Tortilla chips and fresh veggies for serving
Directions
- For the Refried Beans
- Instant Pot (see Note 1): Turn the Instant Pot on to the sauté setting. Pour the oil into the bottom of the pot and cook the chopped onion and pepper(s), if using, for 7-10 minutes, stirring occasionally, until they are translucent and browning. Toss in the garlic and give it a quick stir. Add in the cumin, oregano, garlic powder, onion powder, chili powder, and paprika. Stir for a minute. Add in the beans and water. Seal the lid and pressure cook for 40 minutes, allowing the pressure to release naturally.
- Remove the lid and check the beans for doneness. (Older beans could take a few more minutes.) Add in the salt and 2 tablespoons of the vinegar to the beans. Turn the instant pot to “sauté” and let the beans boil 10-15 minutes to cook off some of the liquid. Cool for a few minutes. Using an immersion blender or a regular blender, pulse the beans and liquid until desired smoothness. Alternately, if you like the beans more textured, just use a potato masher. Season with salt, pepper, and the remaining vinegar to taste.
The beans can be made ahead and refrigerated until you are ready to use them. - Layer up the Dip
- Preheat the oven to 350 degrees.
- Mash the avocados on a plate or in a large bowl. Stir in the salt and lime juice. Set aside.
- Spread the beans evenly in the bottom of a 9×13 baking dish.
Scoop the mashed avocado on top of the beans in dollops and spread evenly.
Dollop the canned green chilis with the liquid over the avocados and gently spread them out. (Try to use the chilis to cover the avocado completely.)
Sprinkle the dip with an even layer of grated cheese.
Last, layer the olives on top.
Cover the dish with foil. (Tent it slightly so the foil isn’t touching the cheese.) - Bake the dip for 30-35 minutes. The dip is done when the sides are a little bubbly. Remove the foil 5 minutes before the dip is done to help melt the cheese, but not so long that it forms a crust.
- Serve the dip hot alongside layers 6 and 7, pico de gallo and sour cream. Use chips and veggies for dipping.
Notes
- Note 1: If you’d like to make this on the stovetop instead, follow the Instant Pot directions for the onions, garlic, and spices. Once you add in the beans and water, cover the pot with a tight-fitting lid and keep it at a steady low boil for 1 1/2 hours or so, checking the water level and adding in a cup at a time if the liquid gets low. Make sure to use fresh dried beans to decrease the cooking time. If you add too much water, just cook it down with the lid off once the beans are soft. Follow the recipe for blending and thickening, if needed. (An overnight soak in cold water for the beans may help decrease the cooking time, but shouldn’t be necessary.)