The New Seven Layer Dip- On the Light Side

Admit it.  You've made a seven layer dip.  When I mentioned this recipe to my daughter she said, "but it at Whole Foods."  What fun is that.  Just in time, oh my, it's September already, for preparing for the holidays   :((  Serves 16

Ingredients

• 
  Preparation
• 2 (15.8-oz.) cans great Northern beans, drained and rinsed
• 2 garlic cloves
• 1/4 cup firmly packed fresh basil leaves
• 3 tablespoons olive oil $
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/3 cup minced red onion
• 1 pt. grape tomatoes $$
• 1/4 cup sliced pickled okra
• 1/4 cup pitted Castelvetrano olives, sliced
• 1/2 cup reduced-fat sour cream
• 1/3 cup chopped fresh flat-leaf parsley
• 3 tablespoons chopped fresh mint
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 3/4 teaspoon ground cumin
• 1 (15-oz.) can black-eyed peas, drained and rinsed
• 1 medium-size red bell pepper, chopped
• 1 jalapeño pepper, seeded and minced
• 1 tablespoon hot sauce
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup crumbled feta cheese $

1. LAYER 1
2. Process beans, garlic, basil leaves, olive oil, 1 Tbsp. fresh lemon juice, and kosher salt in a food processor until smooth, stopping to scrape bowl as needed. Cover and chill until ready to assemble.
3. LAYERS 2, 3 & 4
4. Rinse onion in cold water, and pat dry. Cut grape tomatoes into halves. Stir together pickled okra and sliced olives.
5. LAYER 5
6. Stir together sour cream, parsley, mint, lemon zest, 1 Tbsp. lemon juice, and ground cumin in a medium bowl. Cover and chill until ready to assemble.
7. LAYER 6
8. Stir together black-eyed peas, chopped bell pepper, minced jalapeño pepper, hot sauce, and freshly ground black pepper. Cover and chill until ready to assemble.
9. LAYER 7
10. feta cheese
11. ASSEMBLY Layer bean mixture; minced onion, tomatoes, pickled okra mixture; sour cream mixture, black-eyed pea mixture, and feta cheese in an 11- x 7-inch baking dish. Cover and chill 1 to 2 hours before serving. Serve with pita or multigrain chips and crudités.

Vanessa McNeil Rocchio, Southern Living
SEPTEMBER 2013