Revamped 7-Layer (now 5) Dip

Do you remember that 7-layer dip from oh, I don't know, maybe the 60's?  Refried beans, tortilla chips, etc?  Well, this is that dip, only updated to the 21st century.  This was Jim's favorite Super Bowl treat, so not only is it tasty, you can make everything the day ahead and then just put it together before serving.  I love recipes that let you do the bulk of the work ahead of time, in case you need that extra time.  And on top of it all, it makes a really nice presentation.  And simply serve it with your favorite tortilla chips.

Do not let the ingredient list scare you.  Again, each layer can be made separately and kept refrigerated until ready to put together.

REVAMPED 7-LAYER (now 5) DIP

Tomato Layer:
4 large tomatoes, cored, seeded, and chopped fine
1 jalapeno, seeded and minced
3 Tbsp finely chopped cilantro
2 green onions, finely minced
2 Tbsp freshly-squeezed lime juice
1/8 tsp salt

Guacamole Layer:
2 green onions, sliced thinly, green and white parts separated
1 jalapeno, seeded and finely minced
1 tsp minced garlic
2 Tbsp lime juice
3 small or 2 large avocados, pitted, peeled, and chopped
3 Tbsp chopped fresh cilantro
salt to taste

Black Bean Layer:
1 (16 oz) can black beans, drained but not rinsed
2 tsp minced fresh garlic
2 tsp freshly-squeezed lime juice
3/4 tsp chili powder
1/4 tsp salt

Sour Cream Layer:
1 1/2 cups sour cream (regular or light)
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese

Cheese Layer:
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese








Tortilla chips, for serving

For the tomato layer, in a medium bowl combine tomatoes, jalapeno, cilantro, minced green onions, and lime juice.  Stir in salt and let stand until tomatoes begin to soften, about 30 minutes.  Strain mixture through a fine mesh strainer or colander and discard the liquid.  Set aside.

For the guacamole, in a small bowl combine the white parts of the green onions, jalapeno, garlic, and lime juice.  Let sit for 30 minutes.  Add 2/3 of the avocado to the bowl with the jalapeno mixture and mash with a potato masher until smooth.  Gently fold remaining avocado into mashed avocado mixture.  Gently stir in the green parts of the green onions and cilantro.  Season with salt.  Set aside.

Pulse black beans, garlic, and remaining lime juice, chili powder, and remaining salt in a food processor until mixture resembles a chunky paste.  Transfer to a glass 8x8 or 9x9" dish or similar-sized bowl, spreading into an even layer.  Quickly rinse and wipe out the food processor and pulse the sour cream, 1 cup pepper jack cheese and 1 cup sharp cheddar cheese until smooth.  Dollop the sour cream mixture on top of the black bean layer, smoothing to the edges in an even layer.

Sprinkle evenly with remaining cheese.  Spread guacamole over cheese and top with tomato mixture.  Sprinkle with additional green onions, if desired, and serve with tortilla chips.  The dip can be tightly covered and refrigerated for up to 24 hours.