Tasting Table's Seven Layer Dip

Fiesta Food

PHOTO: Tasting Tables Cinco de Mayo recipe for Seven Layer Dip.
Difficulty: Moderate
Cook Time: min

Go beyond salsa and guac this Cinco de Mayo with TastingTable.com's recipe for Seven Layer Dip below.


  • For the Salsa:
  • 4 poblano peppers
  • 1 1/2 cups diced mango
  • 1 1/2 cups diced tomato
  • 1/2 cup loosely packed cilantro, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons rice wine vinegar
  • Salt, to taste
  • For the Guacamole:
  • 3 ripe avocados, halved, pitted and peeled
  • 1/4 cup diced red onion
  • 1 tablespoon extra virgin olive oil
  • Juice of 2 limes
  • Salt, to taste
  • For the Edamame:
  • 3 1/2 cups shelled edamame
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup loosely packed mint leaves, finely chopped
  • Salt, to taste
  • For the Corn:
  • 4 ears of corn, husks and silks removed
  • 2 tablespoons minced jalapeƱo
  • 1/2 cup sliced scallion
  • 1 1/2 tablespoons extra virgin olive oil
  • For garnish:
  • 1 1/2 cups sour cream, for garnish
  • 1 cup crumbled queso fresco or feta, for garnish
  • 1/4 cup cilantro, chopped, for garnish
  • 1/4 cup sliced scallion, for garnish
  • 1/4 cup chopped fresh mint, for garnish
  • Cooking Directions

    Make the salsa: Set the oven to broil and set an oven rack 4 inches below the broiler. Place the poblano peppers on a baking sheet; broil, turning occasionally, until charred, about 15 minutes. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Stem, skin and seed the peppers; cut into 1/4-inch pieces. In a bowl, combine the peppers, mango, tomato, cilantro, olive oil and vinegar and season with salt. Set aside.

    Make the guacamole: In a bowl, combine the avocado, onion, olive oil and lime juice. Using a fork, mash the avocado until chunky and season with salt. Cover the top of the guacamole tightly with plastic wrap; chill.

    For the edamame: Prepare an ice bath. In a medium saucepan, bring 1 quart of water to a boil. Add the edamame and cook for 30 seconds. Using a slotted spoon, transfer the edamame to the ice bath; chill and drain. Combine the edamame, olive oil and mint in a bowl and season with salt. Set aside.

    For the corn: Heat a large skillet over medium-high heat. Add the corn and cook, turning occasionally, until lightly charred, about 15 minutes. Working with one ear of corn at a time, slice off the kernels into a bowl. Add the jalapeno, scallion and olive oil to the corn, mix well, and season with salt and pepper.

    To assemble: In a 1 1/2-quart glass container, layer the salsa, guacamole, edamame, sour cream, corn, queso fresco, cilantro, scallion and mint. Serve with tortilla chips.

    Recipe courtesy TastingTable.com.

    Recipe Summary

    Main Ingredients: tomato, mango, avocado, lime, edamame, corn, jalapeno

    Course: Appetizer/Starter

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