Seven layer dip is a party favorite, but I changed it up a bit with the addition of black bean hummus!
Everyone loves a good Mexican layer dip. It has appeared a a couple parties recently and is subsequently destroyed. So when it was our turn to host a party it was on the list of things to make. But of course in true form I couldn’t just make the traditional version, instead I made a Mexican version of my Greek hummus layer dip that I love so much with black bean hummus, jalapeno cream cheese, and all the toppings. Technically if you count the cilantro there’s 8 layers but I consider it more of a garnish so let’s stick with 7, mk?
Today Bob and I are off to New Orleans for our honeymoon! Bob was home a whole 2 days after his free trip to Iceland (which I’m still jealous about) and now we are off again. Of course I feel no pity for him if he is tired because HE WAS JUST IN ICELAND FOR FREE. Did I mention I am jealous? But we are really excited to get away finally after our wedding 3 weeks ago. We have literally nothing planned other than an excel spread sheet of all the places to go and most importantly things to eat that people have suggested. I haven’t been since I was in my early teens so it will be quite a different experience now!
One year ago: Banana Corn Fritters
Two years ago: Fig, Bacon, & Blue Cheese Pizza
Three years ago: Top 10 Favorite Peanut Butter & Chocolate Recipes
Four years ago: Nutty Edamame Dip
Five years ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce
Six years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie
Seven years ago: Almond Berry Overnight Slow Cooker Oatmeal
MEXICAN 7 LAYER HUMMUS DIP
1 (15 oz.) can black beans, drained with 1/4 cup of liquid reserved
1/4 cup tahini paste
1/2 lime, juiced
2 Tbsp extra virgin olive oil
1 Tbsp taco seasoning
Salt and pepper, to taste
CREAM CHEESE LAYER
8 oz. jalapeno cream cheese, room temperature (or plain with chopped jalapeno added)
1/2 cup plain Greek yogurt
1/2 cup chopped tomatoes
1/2 cup chopped lettuce
1/2 cup chopped avocado
1/4 cup cheddar
1/4 cup slices black olives
2 Tbsp chopped cilantro
- For the hummus: Place black beans, tahini, lime juice, olive oil, and taco seasoning in a food processor. Pulse until blended. Add reserved bean liquid (or 1/4 cup water) and puree until smooth. Season to taste.
- For the cream cheese layer: In a medium bowl, combine the cream cheese and yogurt and stir until blended.
- Spread cream cheese evenly into the bottom of a dip bowl. Top with hummus and sprinkle with toppings.
- Serve with tortilla chips or vegetables.
Source: Adapted from my Greek Hummus Dip.