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Avocado (2)

Fresh Cilantro (1/4 Cup)

Fresh Lime Juice (1 Tablespoon)

Green Onion (1/4 Cup)

Poblano Pepper (4)

Roma Tomatoes (1)

Cheddar Cheese, Shredded (1 Cup)

Cream Cheese (4 Ounces)

Sour Cream (1/2 Cup)

Tortilla Chips

Black Olives, Sliced (1/2 Cup)

Refried Black Beans, Canned (1 Cup)

Black Pepper

Cayenne Pepper (1/4 Teaspoon)

Chili Powder (2 1/2 Teaspoons)

Cumin (3/4 Teaspoon)

Garlic Powder (1 Teaspoon)

Kosher Salt

Paprika (1/2 Teaspoon)

Extra Virgin Olive Oil (1 Tablespoon)


If you don’t feel like turning on the oven, substitute a can of tomatoes with chilis for the Roma tomato, poblano peppers and fresh cilantro. The corn tortilla chips should be gluten free, but it’s always a good idea to check the label to be sure.

Place the cream cheese in a medium mixing bowl. Let soften as you prepare other ingredients. Core the tomato, then cut into 1/4 inch dice. Place in a fine mesh strainer, then place the strainer over a medium mixing bowl. Let the juice of the tomato drain out while you prepare other ingredients. Cut both ends off each poblano pepper, then slice in half down the middle. Remove the core and seeds. Cut into 1/4 inch pieces, then scatter on a sheet pan.

Pick cilantro leaves off the stems and finely chop to measure the indicated amount. Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount.

Preheat the oven to 400 degrees. Drizzle the poblano peppers with olive oil and season with salt and pepper. Toss to coat evenly. Place the poblanos in the preheated oven. Heat until softened, about 10-15 minutes. Stir after [5 minutes] to ensure even cooking. Combine sour cream, chili powder, cayenne, cumin, garlic powder and paprika with the softened cream cheese. Season with salt. Stir until well combined.

Spread the black beans evenly in the bottom of the 8″x8″ baking dish. Top with an even layer of the cream cheese mixture. Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to score the avocado crosswise in both directions, then scoop the flesh into a small mixing bowl. Squeeze in the lime juice, season with salt and pepper, then use the back of a fork to mash the avocado until smooth. Discard any juice that drained from the tomatoes and clean out the bowl. Place the tomatoes in the bowl and add the chopped cilantro. Once the poblanos are out of the oven, add them to this bowl and stir to combine well.
Scatter the tomato mixture over the cream cheese layer, then top with the avocado mixture. Sprinkle cheddar cheese, green onions and black olives on top. Cover and refrigerate until ready to serve. Serve 7-layer dip with tortilla chips on the side!