7-Layer Board Dip – Recipe!

I’m all-in when it comes to boards, not quite sure about the “butter board” popularity that’s been going around, but I’m definitely a fan of using boards for sharing delicious food.  My 7-Layer Board Dip is super fun and easy to put together in a matter of minutes and tastes incredible.  The Mexican 7-layer dip has been around practically forever, so I thought I would play on that concept and create a similar dip straight on a wooden board.

It all begins with mashing an avocado into a rectangle with the back of a spoon.  A little salt is sprinkled on top and juice of half a lime to create some tang and to help preserve that green hue of the avocado.  A cup of pinto beans are then spread over top and mashed gently with a fork into the avocado.  Sour cream, canned green chilies and salsa either homemade, or your favorite store-bought variety are placed in sequence on top of the beans.  Shredded jack cheese and roughly chopped cilantro are the last two items to layer over top and that’s pretty much it.

I placed corn tortilla chips around the edges with some lime wedges for presentation, but also served some more chips in a big bowl alongside of the board because there will be a lot of dipping going on for sure.  This dip is a party platter to enjoy for any occasion, but especially on game-night with family and friends, or to watch your favorite sports team do their magic.

Ingredients

1 large avocado, sliced in half and seed removed

1 cup canned pinto beans, drained and rinsed

1 lime, cut in half – divided

1 cup sour cream

4 ounce can green diced chilies

1 cup chunky salsa

1 1/2 cups shredded jack cheese

1/2 cup cilantro, roughly chopped

salt

large bag corn tortilla chips

(Serves 6)

To Prepare:

1. On a large wooden or glass board, scoop out avocado from skins and place cut side down.  Using the back of a spoon, mash gently into a 9 x 4 rectangle.  Sprinkle with 1/2 teaspoon salt and juice of 1/2 lime.
2. Scatter beans over avocado and mash with fork into avocado.  Sprinkle with 1/4 teaspoon salt.
3. Spread sour cream over beans and dollop green chilies over sour cream.  Then, spoon salsa over top of chilies.
4. Sprinkle shredded cheese over entire mixture and top with cilantro.  Slice remaining lime into wedges and place around sides with tortilla chips.  Enjoy!