Seven-Layer Black Bean Dip

For the Black Bean Dip, heat a small sauce pan over medium-high heat with oil, 1 turn of the pan. Add onions, garlic and jalapeños; season with salt, pepper and cumin. Stir 5 minutes to soften then add water. When reduced to 2 to 3 tablespoons, add beans and heat through. Transfer everything to the bowl of a food processor and add cilantro, lime juice and hot sauce. Process to smooth and adjust salt; reserve.

For the Smokey Grilled Guacamole, heat a grill pan over medium-high heat. Drizzle avocados and limes with olive oil and grill both cut-side down until marked and heated through. Spoon out grilled avocado flesh into a medium bowl and mash with grilled lime juice and salt to taste. Add garlic, jalapeño, red onion and cilantro, and stir to combine.

For the Chipotle Sour Cream, in a small mixing bowl, combine chipotle, sour cream, lime juice and salt to taste.

For the Pico de Gallo, combine tomatoes, jalapeño, chili, red onion, garlic and scallions in a mixing bowl. Add lime juice, hot sauce and cilantro, and salt and pepper to taste.

To build the dip: In a clear-sided, 8x8” serving dish, spread black bean dip evenly out along the bottom. Sprinkle Pepper Jack over the bean layer. Spread guacamole on top of cheese layer then spread a layer of chipotle sour cream. Sprinkle with the layer of bacon, then a layer of lettuce and finally, the pico de gallo.

Top with sliced sliced jalapenos. Serve with tortilla and pita chips alongside for dipping.