Super-Six Layer Dip


  • 3 cloves garlic
  • 2 teaspoons kosher salt
  • 1(15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 2 teaspoons chili powder
  • 2 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • 2 cups shredded Cheddar
  • 2 ripe avocados
  • 1 jalapeno, stemmed, finely chopped
  • 2 cups chopped romaine lettuce
  • 1 1/2 cups sour cream
  • 1/2 cup fresh cilantro, chopped
  • 3 ripe medium tomatoes, diced
  • 5 scallions (white and green), thinly sliced
  • Tortilla chips, for dipping


  1. On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
  2. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2 quart casserole dish.
  3. Spread the cheese over the beans.
  4. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl.
  5. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
  6. Mix the sour cream with the cilantro and then spread over the lettuce.
  7. Add a layer of tomatoes and finally scatter the scallions on top.
  8. Chill until ready to serve.
  9. Stand several tortilla chips around the sides of the dish.
  10. Garnish with a few cilantro sprigs and serve with chips.