Feeding a crowd can always be a challenge, especially when you do not know what any one else is bringing. Matt & Amy, hosts of the Superbowl 2009 party I attended just said “Bring a dip!” I decided on a modified seven layer dip. One was a classic preparation, the other modified for the vegan and vegetarian attending.

Superbowl Seven Layer Dip

I made two versions of this, the large pan and a smaller version for my vegan friend, Andy. I omitted the mayo/sour cream layer and cheese topping, and added a layer of sauteed garlic and tomatillos for him.

2 cans black beans
1 onion, diced. 1/2 for black beans, save other 1/2 for pico de gallo
1 clove garlic, minced
2 avocados
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1/2 cup mayonnaise
1/2 tablespoon cumin, 1/2 tablespoon chipotle pepper, 1 teaspoon cayenne pepper. Spice to your liking. If in a hurry, you could use a package of taco seasoning

2 tomatoes, diced
1/2 onion from before
1/2 to a whole jalapeno, minced
2 cloves garlic, minced
squirt of lime juice
1/2 cup cilantro

1 can pitted black olives, chopped
1 can pickled jalapenos
10 tomatillos, chopped
1 large bunch green onions, chopped
8 ounces sharp cheddar cheese
1 bag of your favourite tortilla chips

Warm up black beans in pan with onion and garlic. Heat until beans start to explode, and you can mash it a bit. Spread evenly over an oblong dish or large, round, flat bottomed dish or bowl. I used an 11×14 glass dish.

Mash peeled avocados. Mix with lemon juice, salt and pepper. Spread on top of beans.

Sautee tomatillos in a bit of vegetable oil, until soft. Set aside.

Mix sour cream, mayonnaise and spices. Spread evenly on top of avocado mixture.

Sprinkle a layer of chopped black olives over the top. Sprinkle jalapenos, and tomatillos. Spread pico de gallo, followed by a layer of chopped green onion over the mix.

Shred cheese and layer it on top.

Use tortilla chips for dipping.

First layer: black beans with garlic, jalapenos and onions. Fried until they start to burst and you can mash them.

Avocado layer.

Sour cream, mayo and spice layer. The recipe called for jar mayonnaise and a packet of taco seasoning. Instead, Mike whipped up some homemade mayo spiked with cumin. I also added chipotle spice, smoked salt, pepper and cayenne to the blend.

Mike making the mayo. Doing it by hand is an arduous procedure. I love our hand blender: I can puree soups and Mike can make mayo in a snap.

The recipe was based on one by Michel Roux, a curry mayonnaise I believe.

Note to self: buy more olives next time. This sparse layer looked kind of sad so I added…

Canned jalapenos. Spicy!

Pico de gallo, cilantro and green onions on top. Cheese would also be a nice addition, but I left it out. I served it with tortilla chips.

This recipe was definitely a keeper. It was a bit of work, but the tex-mex flavours were a favourite, and homemade dips are always better. I will probably try to make my own refried black beans next time.