Mahasti was up early this morning (heck, she’s up early every morning), sharing this recipe for 7-Layer Dip on WBIR. If you didn’t catch her on air, you can check out the recipe below. Plus, we’ll be serving it at the restaurant all day today.
Tomato Head’s Super Bowl Sunday 7-Layer Dip
1 can black beans, drained and rinsed
½ cup chopped onion
¼ cup oil
1.5 Tbs ground cumin
¾ tsp. Salt
1 cup water
Heat oil in a medium skillet over medium heat. Add onion and sauté until translucent. Add ground cumin and salt. Sauté one minute longer. Add water and bring to boil. Remove from heat and mash with a potato masher until 50% of beans have broken up.
Can be made up to this point one day ahead.
To assemble dip:
1 cup shredded mozzarella or Monterey jack cheese
Place beans in a 1.5 to 2 quart baking dish. Cover with 1 cup of shredded cheese. Place the dish in a 350 degree oven just until cheese has melted. If you made your beans a day ahead leave the beans in the oven longer until they heat up and cheese melts.
1 cup shredded lettuce
½ cup diced onion
½ cup sliced black olives
½ cup diced tomatoes
½ cup sour cream
Your favorite hot sauce
Remove beans from oven – top with shredded lettuce, onion, tomatoes, black olives, sour cream and hot sauce. Serve with corn chips
If you are expecting more of a crowd you can double the recipe.