Elevated 7-Layer Dip Recipe

Add the pinto beans, ½ teaspoon salt, ½ teaspoon cumin, chili powder, ½ cup red salsa, and 1 tablespoon lime juice to a food processor and blend.

Spread the mixture into the bottom of a 9x9-inch clear Pyrex dish or any glass dish that has at least 4-inch sides.

Add the cooked rice, the remaining ½ cup salsa, remaining ½ teaspoon cumin, ½ teaspoon garlic granules, and ½ teaspoon smoked paprika to a pot.

Warm on low heat for 10 minutes stirring frequently.

Add this layer on top of the beans.

Mash the avocados in a medium bowl.

Add ¼ cup white onion, 1 tablespoon lime juice, ½ cup cilantro, remaining ½ teaspoon garlic granules, and ½ teaspoon salt.

Spread the guacamole on top of the rice.

Add 1 tablespoon of oil to a cast iron skillet and bring the heat to medium high.

Add the ears of corn and cook for about 15 minutes turning frequently. When they are done remove them from the pan.

Add 1 tablespoon of oil to the same pan and on medium heat drop in the poblano peppers and cook for 15 minutes stirring frequently.

Using a sharp knife, cut the kernels from the ears of corn.

When the poblano peppers are blistered, place them on a cutting board and chop them.

Combine the corn and poblano peppers and layer this on top of the guacamole.

Add the remaining 1 tablespoon oil to the same cast iron pan and on medium heat, drop in the pepitas, remaining smoked paprika, and ½ teaspoon of salt. Cook for 3-5 minutes until they start to pop.

Add this layer on top of the corn layer.

Now add a layer of cotija cheese.

To make pico de gallo, in a medium bowl, combine the tomatoes, remaining white onion, remaining cilantro, remaining lime juice, and remaining salt.

Add the pico de gallo on top of the cheese layer.

To make the lime crema, combine the sour cream, lime zest and lime juice in a small bowl.

Serve the 7-layer dip with the lime crema on the side for drizzling.