Here’s an amazingly flavorful seven layer dip. I like to serve this dip with just-made re-fried beans – their heat melts the cheese and adds a nice contrast to fresh ingredients on top – but it also keeps well in the refrigerator for about a day or so if tightly wrapped.
There is a bit of chopping involved – but making everything yourself guarantees that you use the best ingredients and tastes just how you want it. This recipe includes one of my favorite substitutions – using plain yogurt instead of sour cream.
Serve this dip in something see-thru so you can see the layers – either one large glass trifle or souffle’ dish or short wide glasses, ramekins or pyrex dishes- I only had three of the low and wide glasses in the photo – but this recipe made enough to fill 5.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|2 L or larger||none||8-10 min.||High(2)||Natural|
- 1 tablespoon olive oil
- 1 small onion, roughly chopped
- ½ small dried Ancho chile, stem removed (or ¼ teaspoon hot pepper flakes)
- ¾ teaspoon cumin powder
- 1 cup dried kidney beans, soaked overnight, rinsed and strained
- 1 cup water
- 1 teaspoon salt
- 1 cup cheddar cheese, grated
- 1 large avocado, mashed
- 1 garlic clove, crushed
- 1 teaspoon lime (or lemon) juice
- 1 pinch salt
- 1 cup (250ml) plain whole milk yogurt (usually sour cream)
- 1 large tomato, small dice and strained
- ⅛ small onion, finely chopped
- 3 sprigs cilantro (or parsley), finely chopped
- ¼ cup black olives, sliced
- 1 green onion, finely sliced into rounds
- To the pre-heated pressure pan, add the oil and onion. Saute until softened (about 5 minutes) and then add the chile and cumin powder and saute' for another minute.
- Add the beans and water.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 8-10 minutes at high pressure.
- When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
- While the beans are cooking and cooling, prepare the layers.
- Open the pressure cooker, add the salt, and puree the contents with an immersion blender - tilting the pan to ensure the blender is fully immersed in the bean and cooking liquid mixture.
- Place a lid on the beans to keep warm until ready to layer.
- Grate the cheddar cheese and set aside.
- Combine the ingredients for guacamole and set aside.
- Remove any liquid from the top of the yogurt and set aside.
- Combine the ingredients for the tomato salsa, place in a fine mesh strainer and set over a container to drain.
- Pull out the black olives and green onions.
- In either a large bowl, or individual glasses start layering the ingredients by spooning them into the middle and spreading them to the edges - like frosting a cake.
- Start by spooning all of the re-fried beans, then the cheese and guacamole. When you get to the yogurt layer, spread completely over guacamole (so the avocado will be sealed tightly and not turn black.
- Pile the top with tomato salsa and sprinkle with olives and green onion.
- Serve with home-baked flour tortilla chips, organic artisianal corn chips, or your favorite dipping vegetable!