7-layer dip

Gourmet 7-Layer Dip with Cheddar Jalapeno Pretzels

7-layer dip

Gourmet 7-Layer Dip with Cheddar Jalapeño Pretzels

This elegant twist on a classic appetizer will allow guests to get settled while enjoying a delicious dish. Serve this as the first course outside with sangria or margaritas before sitting down for the rest of the meal. Gourmet doesn’t have to be stuffy!
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Mexican
Servings 6
Calories 674 kcal

Equipment

  • 1 Clear casserole dish
  • 1 Sheet pan
  • 1 Offset spatula
  • 1 food processor
  • 1 Potato Masher

Ingredients
  

Black Bean Layer

  • 2 cans black beans drained
  • ½ tbsp olive oil
  • 1 clove garlic minced
  • 1 onion finely chopped
  • ½ tsp cumin
  • 1 tsp oregeno
  • ¼ tsp cayenne pepper
  • 1 tsp salt

Guacamole Layer

  • 2 avocados
  • limes juiced
  • Salt and pepper to taste

Sour Cream Layer

  • 1 tsp coriander
  • 1 tsp cumin
  • 1 lime zest
  • 16 oz sour cream

Corn Salsa Layer

  • 1 poblano pepper roasted and chopped
  • 1 tbsp olive oil
  • ½ red onion diced
  • 15 oz frozen corn thawed or 3 fresh ears with kernels cut off
  • ½ cup cilantro fresh, chopped
  • ½ lime juiced
  • Salt and pepper to taste

Remaining Layers

Instructions
 

  • Preheat the oven to 375 degress.
  • Cut the poblano in half lengthwise and remove the seeds and ribs. Once the oven comes to temperature, roast the pepper on a sheet pan with a drizzle of olive oil and salt and pepper to taste for 10 minutes or until tender and slightly charred.
    1 poblano pepper
  • Meanwhile, prepare the bean layer. Saute the onion, garlic and spices together in a medium saute pan over medium heat. Once onions are soft (approximately 7 minutes), add the drained beans and saute for another 5 minutes.
    2 cans black beans
  • Once the mixture is cooled slightly, add to a food processor, and puree until smooth. Then add it to the bottom of your clear glass serving dish as the first layer of your dip. Spread it evenly with an offset spatula or the back of a spoon so it looks pretty.
    Bean layer
  • Meanwhile, let the poblano pepper cool until it’s cool enough to handle and cut into a large dice.
  • Once the pepper is ready, add it to a medium bowl with the corn, diced red onion and cilantro. Mix together with olive and lime juice. Add salt and pepper to taste. Reserve.
    15 oz frozen corn
    Corn salad
  • Mix sour cream together with lime zest and dried spices.
  • Halve the avocados, remove the pits and scoop out of the flesh into a bowl, squeeze the juice of the limes, add salt and pepper to taste, and mash the potato masher.
    2 avocados
  • On top of the black bean puree, add the guacamole layer and smooth it out with the offset spatula.
    avocado layer
  • Add the sour cream mixture layer and smooth it out; you’re going for distinct layers.
    Sour cream layer
  • Add the corn salsa later on top of the sour cream and press it gently.
    corn salad layer
  • Now comes the more free-form layers. First, sprinkle on the crumbled cotija cheese and then add sliced radishes.
    cotija cheese layer
  • Finally, top with crumbled OMG! Cheddar Jalapeno Pretzels.
    ½ bag OMG! Cheddar Jalapeno Pretzels
    pretzel layer

Notes

Serve with extra pretzels and tortilla chips for dipping.

Nutrition

Calories: 674kcalCarbohydrates: 67gProtein: 20gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 68mgSodium: 1105mgPotassium: 1143mgFiber: 16gSugar: 7gVitamin A: 919IUVitamin C: 41mgCalcium: 317mgIron: 4mg
Keyword 7 layer dip, layer dip, pretzel dip
Tried this recipe?Mention @OMGpretzels or tag #omgpretzels
Nutrition Facts
Gourmet 7-Layer Dip with Cheddar Jalapeño Pretzels
Amount per Serving
Calories
674
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
16
g
100
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
15
g
Cholesterol
 
68
mg
23
%
Sodium
 
1105
mg
48
%
Potassium
 
1143
mg
33
%
Carbohydrates
 
67
g
22
%
Fiber
 
16
g
67
%
Sugar
 
7
g
8
%
Protein
 
20
g
40
%
Vitamin A
 
919
IU
18
%
Vitamin C
 
41
mg
50
%
Calcium
 
317
mg
32
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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