Third Ring of Hell Seven Layer Bean Dip

You Classics scholars know Dante’s Third Ring of Hell is reserved for gluttons.

Then let me burn forever with an over sized scoop of Third Ring of Hell Seven Layer Bean Dip in my mouth.

It goes without saying that this dip is one of my favorite indulgent foods.

Counting calories? Don’t make this dip.

Third Ring of Hell Seven Layer Bean Dip’s hot, luscious layers meld into a gustatory overkill I find absolutely addictive: Creamy refried beans, rich sour cream, warm-yet-slightly-crunchy jalapenos, chunky salsa, black olives, scallions and melted cheese are baked into hot, juicy strata.

Scoop the spicy mixture onto crunchy tortilla chips or—my guilty pleasure—Frito Scoops. Ahh.

When serving Third Ring of Hell Seven Layer Bean Dip at a party the trick is to hover close to the steaming serving dish. You want to get your fill without overtly elbowing others or shoveling the dip so fast you burn the roof of your mouth.

It’s just that good.

This recipe comes from my friend C.L. whose legendary July 4 cookout starts with Seven Layer Bean Dip—I added the “Third Ring of Hell” branding. Surprise: I’m a copywriter—and ends with hand-churned ice cream and the best brownies you’ve ever tasted in your life.

Perfect hearty appetizer for special seasonal parties and picnics

In addition to cookouts, Third Ring of Hell Seven Layer Bean Dip makes a hearty appetizer for winter cocktail soirées and Super Bowl get-togethers. In Fall it’s the perfect addition to tailgate parties: The dip’s sizzling spiciness warms picnickers and provides a protein-rich foundation that offsets alcoholic indulgence.

You can keep this dip hot while transporting it by making a Depression-era warming oven constructed from a cardboard box and newspaper. See instructions at bottom of page.

Third Ring of Hell Seven Layer Bean Dip

4 cups Healthy Homemade Refried Beans or two 15-ounce cans refried beans
1 tablespoon cumin
1 tablespoon Homemade Chili Powder or store-bought chili powder
1 teaspoon Sriracha or Tabasco sauce
1 cup fresh cilantro, chopped fine (optional)
6 scallions, thinly sliced
1½ cups sour cream
1 jar—about 1 cup, drained—sliced jalapeno peppers, seeds removed
1 16-ounce jar of chunky salsa
1 4-ounce can sliced black olives, drained
3 cups grated cheddar cheese.

1. Preheat oven to 350 degrees.
2. Layer #1, try my easy-to-make Healthy Homemade Refried Beans or use canned refried beans. In a 12” x 10” casserole, spread refried beans. Season with cumin, Homemade Chili Powder or store-bought chili powder, Sriracha sauce and cilantro, if desired. Adjust seasoning to taste.
3. Layer #2, scallions: Sprinkle beans with scallions and press them lightly into the beans with the back of a spoon or your hands.
4. Layer #3, sour cream. In its container or a small bowl, whisk sour cream to make cream easier to spread. Smooth sour cream evenly over the beans and scallions.
5. Layer #4, jalapenos: Drain jalapenos, remove seeds and scatter the peppers over the sour cream.
6. Layer #5, salsa: Spread salsa over sour cream.
7. Layer #6, olives: Sprinkle sliced olives over salsa.
8. Layer #7, cheese: Layer grated cheese evenly over olives.
9. Cover dish tightly with aluminum foil and place dish on cookie sheet to catch drips.
10. Bake for 30 minutes, covered. Remove foil and bake for an additional 15 minutes.
11. Remove from oven and let cool ten minutes before serving to avoid mouth burns!

Serve with tortilla and or corn chips.

Serves 12.

Depression-Era Food Warmer

1 cardboard box with flaps—must be 4” larger on all sides than your serving dish
Newspaper

• In bottom of box create a 4” layer of crumpled newspaper.
• Nestle bean dip—or any other hot dish—tightly covered with foil onto crumpled newspaper.
• Fill sides of the box with additional crumpled newspaper.
• Loosely pile crumpled newspaper on top of foil-covered dish. Do not pack down newspapers or they will mash the dip’s melted cheese topping.
• Fold in flaps of cardboard box and transport, being careful that box stays upright and is not tossed about on your journey. Dishes packed this way stay absolutely piping hot for hours.