In Season

Seven-Layer Dip

By Robin Raisfeld & Rob Patronite
Published Jan 31, 2010

(Photo: Hannah Whitaker. Illustrations: John Burgoyne)

Well, another (Jet-less) Super Bowl Sunday is upon us, and what would it be without a big vat of bean dip? Like the World Series without hot dogs. Wimbledon without strawberries and cream. Or maybe nascar without a chicken cooked on a car engine. The seven-layer Tex-Mex version, whose recipe follows, distinguishes itself from most, not only for the fact that it comes from Brooklyn Star’s Joaquin Baca, a Texas expat and former Momofuku partner, but that it calls for making nearly everything from scratch, rather than just dashing out to the nearest Korean deli. Yes, it’s a lot of work, but also well worth the effort. In fact, it’s so good it took first prize (an iPod Nano) in a dip-off at a Momofuku Super Bowl binge a while back. It might even help you forget about Gang Green.

Joaquin Baca’s Seven-Layer Dip

Refried Black Beans:
1/4 cup olive oil or lard
1/2 yellow onion, chopped
3 1/2 cups cooked black beans, liquid reserved

Rice:
1/4 cup canola oil
1 cup long grain rice
1/2 yellow onion, chopped
1 clove garlic, diced
1 1/2 cups chicken stock
1/4 cup tomato sauce
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. black pepper

Ground Beef:
2 tbs. olive oil
1/2 onion, chopped
1 lb. ground beef
1 clove garlic, diced
1/2 tbs. chili powder
1/2 tsp. oregano
1/2 tsp. cumin seed
1/2 tsp. salt

Cheese:
3/4 pounds grated cheddar

Guacamole:
2 ripe avocados, halved and peeled
1/2 red onion, diced
1 1/2 tbs. cilantro, chopped
juice of 1 lime
1/2 tsp. salt

Sour Cream:
1 1/2 cups

Salsa:
3 medium tomatoes, finely chopped
1/2 red onion, finely chopped
3 serrano chiles, finely chopped
2 tbs. cilantro, chopped
1/4 tsp. salt
juice of 1 lime

To Refry the Beans: In a large skillet over medium heat, warm the oil or lard. Add onion and cook until translucent. Add beans, gradually, mashing until smooth; add reserved liquid as needed.

For the Rice: In a large saucepot over medium heat, warm the oil. Add rice and onion, and stir constantly until rice is toasted. Add garlic and cook for a minute, then add chicken stock and remaining ingredients. Bring to boil, then cover pot and simmer for 20 minutes.

For the Ground Beef: In a large skillet over medium heat, warm the oil. Add onion and cook until translucent. Add the beef and seasonings and cook, crumbling beef until the liquid is absorbed.

For the Guacamole: Mash avocados and combine with the remaining ingredients.

For the Salsa: Combine all the ingredients.

To Make the Dip: In a large glass dish or bowl, (1) spread the refried beans into the bottom. Layer with rice, and (2) ground beef, cheese, guacamole, and sour cream. (3) Spoon and spread on salsa, and serve with tortilla chips. Serves 10.