New Seven-Layer Dip

recipe
Sub any of your favorite legumes, pickles, veggies, or hummus to make this versatile party dish.

Yield:

Makes 16 servings
Total time: 1 Hour, 20 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 20 Minutes

Nutritional Information

Calories 100
Fat 5 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4 g
Carbohydrate 11 g
Fiber 0.0 g
Cholesterol 8 mg
Iron 0.0 mg
Sodium 243 mg
Calcium 68 mg

Ingredients

2 (15.8-oz.) cans great Northern beans, drained and rinsed
2 garlic cloves
1/4 cup firmly packed fresh basil leaves
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/3 cup minced red onion
1 pt. grape tomatoes
1/4 cup sliced pickled okra
1/4 cup pitted Castelvetrano olives, sliced
1/2 cup reduced-fat sour cream
1/3 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint
1 teaspoon lemon zest
1 tablespoon lemon juice
3/4 teaspoon ground cumin
1 (15-oz.) can black-eyed peas, drained and rinsed
1 medium-size red bell pepper, chopped
1 jalapeño pepper, seeded and minced
1 tablespoon hot sauce
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese

Preparation

LAYER 1

Process beans, garlic, basil leaves, olive oil, 1 Tbsp. fresh lemon juice, and kosher salt in a food processor until smooth, stopping to scrape bowl as needed. Cover and chill until ready to assemble.

LAYERS 2, 3 & 4

Rinse onion in cold water, and pat dry. Cut grape tomatoes into halves. Stir together pickled okra and sliced olives.

LAYER 5

Stir together sour cream, parsley, mint, lemon zest, 1 Tbsp. lemon juice, and ground cumin in a medium bowl. Cover and chill until ready to assemble.

LAYER 6

Stir together black-eyed peas, chopped bell pepper, minced jalapeño pepper, hot sauce, and freshly ground black pepper. Cover and chill until ready to assemble.

LAYER 7

feta cheese

ASSEMBLY Layer bean mixture; minced onion, tomatoes, pickled okra mixture; sour cream mixture, black-eyed pea mixture, and feta cheese in an 11- x 7-inch baking dish. Cover and chill 1 to 2 hours before serving. Serve with pita or multigrain chips and crudités.

Vanessa McNeil Rocchio,

Southern Living

September 2013
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