Categories: Appetizers
Ingredients
- 4 large tomatoes cored seeded and finely chopped
- 2 jalapeño chiles seeded and minced
- 3 tablespoons minced fresh cilantro
- 6 scallions 2 minced PLUS 4 with green parts sliced thin white parts discarded
- 2 tablespoons fresh lime juice PLUS 2 teaspoons from 2 limes
- 1/4 teaspoon salt
- 1 can 16 oz black beans drained but not rinsed
- 2 cloves minced garlic
- 3/4 teaspoon chili powder
- 1 1/2 cups sour cream
- 4 cups shredded pepper Jack cheese
- 3 cups Chunky Guacamole
- Tortilla chips for serving
Directions
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Combine tomatoes, jalapeños, cilantro, minced scallions, and 2 tablespoons lime juice in medium bowl. Stir in 1/8 teaspoon salt and let stand until tomatoes begin to soften, about 30 minutes. Strain mixture into bowl and discard liquid.
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Pulse black beans, garlic, remaining lime juice, chili powder, and remaining salt in food processor until it resembles chunky paste. Transfer to bowl and wipe out food processor. Pulse sour cream and 2 1/2 cups cheese until smooth. Transfer to separate bowl.
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Spread bean mixture evenly over bottom of 8-inch-square glass baking dish or 1-quart glass bowl. Spread sour cream mixture evenly over bean layer, and sprinkle evenly with remaining cheese. Spread guacamole over cheese and top with tomato mixture. Sprinkle with sliced scallions and serve with tortilla chips. (Dip can be refrigerated for up to 24 hours. Let dip stand at room temperature 1 hour before serving.)