New Seven-Layer Dip

Ingredients

• 0.3 cup firmly basil leaves fresh packed
• 0.3 teaspoon pepper black freshly ground
• 15 oz black-eyed peas drained and rinsed canned
• 31.6 oz cannellini beans drained and rinsed canned
• 0.5 cup feta cheese crumbled
• 0.3 cup flat-leaf parsley fresh chopped
• 3 tablespoons mint leaves fresh chopped
• 2  garlic cloves 
• 1 pt grape tomatoes 
• 0.8 teaspoon ground cumin 
• 1 tablespoon hot sauce 
• 1  jalapeno minced seeded
• 0.5 teaspoon kosher salt 
• 1 tablespoon juice of lemon 
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon zest 
• 0.5 cup cup heavy whipping cream sour reduced-fat
• 0.3 cup pickled okra sliced
• 3 tablespoons olive oil 
• 0.3 cup castelvetrano olives pitted sliced
• 1 medium size bell pepper red chopped
• 0.3 cup onion red minced

Equipment

• food processor
• bowl
• baking pan

Directions

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.
5. Cut grape tomatoes into halves. Stir together pickled okra and sliced olives.
6. LAYER 5
7. 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.
8. LAYER 6
9. Stir together black-eyed peas, chopped bell pepper, minced jalapeo pepper, hot sauce, and freshly ground black pepper. Cover and chill until ready to assemble.
10. LAYER 7
11. feta cheese
12. ASSEMBLY
13. 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.
14. Serve with pita or multigrain chips and crudits.