Recipe: The ultimate seven-layer dip

Diana Edelman

Thu, Feb 6, 2025 (2 a.m.)

General Admission at Uncommons offers all the comforts of a sports bar in a more upscale setting, with no shortage of TVs to watch the game. Executive chef Eder Garcia’s menu features dishes mostly made from scratch, and runs the gamut with loaded nachos, sushi, smashburgers, sandwiches, sliders, tacos, salads and desserts. Ahead of the Super Bowl and all the watch parties Las Vegans inevitably will be having, Garcia shares his recipe for General Admission’s secret dip.

General Admission’s Ultimate Seven-Layer Dip

Layer 1 Refried beans

• 2 pounds dried pinto beans

• 2 cups shallots, minced

• 6 cloves of garlic, minced

• 2 serrano peppers, chopped

Boil the pinto beans until soft and tender. (Follow the instructions on the package.) In a pan, sauté shallots until they become dark golden brown. Once shallots are golden brown, add garlic and serrano peppers. Cook until fragrant but be careful not to burn the garlic. Add the sautéed shallots, garlic, and serrano peppers to a blender with the cooked pinto beans. Blend until creamy and smooth.

Layer 2 Guacamole

• 6 organic avocados, pitted

• 1 red pepper, finely diced

• 1 teaspoon of olive oil 

• Juice of 3 limes, freshly squeezed

• 1/2 red onion, finely diced

• 1/2 cup cilantro, chopped

• Salt and pepper

Scoop out the flesh of the avocados and place it in a mixing bowl. Add finely diced red pepper, olive oil, lime juice, redonions and cilantro to the bowl. Add salt and pepper to taste. Mash everything together until you reach a creamy consistency, adjusting the seasoning as needed.

Layer 3 Lime sour cream*

• Juice of 3 limes, freshly squeezed

• 1 teaspoon lemon zest

• 1 teaspoon lime zest

• 1/2 cup heavy cream

• 1 teaspoon salt

• 4 cups sour cream

In a bowl, combine lime juice and lemon and lime zest. Stir in sour cream, salt and heavy cream to create a creamy, tangy mixture. Add salt to taste and blend until smooth.

Layer 4  Red salsa mix

• 2 pounds Roma tomatoes

• 2 cloves garlic

• 3 jalapeños

• 2 shallots

• 1 bunch of green onions

Roast tomatoes, garlic, jalapeños, shallots and green onions at 350 degrees for 20 minutes, until soft and caramelized. Add roasted veggies to blender and pulse until you get a chunky consistency. Add salt and pepper to taste, then mix.

Layer 5 Taco-seasoned ground beef**

• 2 pounds ground beef

• Fajita seasoning mix

• 2 teaspoons finely chopped shallots

• 1/2 teaspoon finely chopped garlic

Brown beef in pan, breaking it up as it cooks. Drain excess fat. Add fajita seasoning mix, shallots and garlic to beef. Stir to combine and cook for another few minutes to allow flavors to meld.

Layer 6 Fiesta mixed cheese ***

• 2 cups shredded Colby Jack cheese

• 2 cups shredded pepper Jack cheese

• 3 cups cheddar cheese

Combine cheeses in a bowl.

Layer 7 Pico de gallo

• 1 cup red onion, finely diced

• 2 cups Roma tomatoes, diced

• 1/2 cup chopped cilantro

• 2 serrano peppers, finely diced

• 1 oz. pickled jalapeño juice 

• 2 oz. lime juice

• Salt and pepper

Inbowl, combine onions, tomatoes, cilantro, serrano peppers and splash of pickled jalapeño juice. Add lime juice, salt and pepper to taste. Stir everything together until well combined.

DIP ASSEMBLY

Layer each of the prepared components into a shallow serving dish, one on top of the other, layers 1 through 7. Serve with tortilla chips, nacho chips or fresh veggies.

* For a dairy-free option, use a store-bought brand like Tofutti.

** For a meatless option, crumble tempeh, sauté and season.

*** For a cheese-free option, use a store-bought brand like Violife or Daiya.

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