We take no credit for this perfect portion! Martha Stewart is up to her old tricks and creates an easy, delicious way to share your Seven Layer Dip with your friends this weekend.
4 tablespoons safflower oil
1 cup plus 2 tablespoons chopped onion (from 1 medium onion)
4 garlic cloves, minced
2 cans (15 1/2 ounces each) pinto beans, drained, liquid reserved
2 medium tomatoes, finely chopped
1/2 teaspoon coarse salt
2 ripe avocados, halved, pitted, and peeled
1 to 2 pickled jalapeno chiles, minced
1 cup plus 2 tablespoons sour cream
2 tablespoons fresh lemon juice
3 ounces cheddar cheese, grated (1 cup)
6 scallions, thinly sliced
6 ounces pitted black olives, chopped
1 to 2 bags tortilla chips, for serving
Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.
Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.
Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.) Serve with chips.