Seven-Lay The Molly Way

SERVES: 8-10

This seven layer dip is decidedly non-traditional in its ingredients, but a very tasty layer dip nonetheless. NO! There are no watery chopped tomatoes (they’re out of season, sorry!!) And, NO! There are no canned black olives. But there are lots of other layers worth celebrating, starting with smoky beans, and melty broiled feta, and ending with dollops of pickled jalapeno flecked labneh, chopped pickles, sizzled seeds and of course….LOTS OF DILL! Like the recipe title suggests, this is Seven-Lay, the Molly way.

Active Time: 35 Mins

Total Time: 35 mins



  • 9 large garlic cloves
  • Big handful of dill or cilantro


  • 2 (15) ounce cans of white beans
  • ⅓ cup plus 2 tablespoons olive oil
  • 1 tablespoon whole cumin seed or 2 tsp ground
  • 1 tablespoon whole coriander seed or 2 tsp ground
  • 1 tablespoon smoked paprika
  • 1 teaspoon red pepper flakes
  • Kosher salt
  • 2 tablespoons tomato paste
  • 1 cup pickled jalapenos
  • 1 cup Castelvetrano olives
  • 3 dill pickles (or 8 baby)
  • Pita chips, for serving


  • 6 ounces feta cheese
  • ¾ cup labneh or sour cream

1. Do some prep:

  • Peel and finely chop 6 large garlic cloves.
  • Rinse and drain 2 15 ounce cans of white beans.
  • In a mortar and pestle or on your cutting board, coarsely crush 1 tablespoon cumin seed and 1 tablespoon coriander seed until crushed but not finely ground. Set about half of the crushed seeds aside.

2. Cook the beans:

  • In a medium saucepan, heat ⅓ cup olive oil over medium heat. Add the chopped garlic, and half the crushed cumin/coriander and cook, stirring until the garlic is very fragrant and sizzling but not browned, 1-2 minutes.
  • Immediately add 1 tablespoon smoked paprika, 1 teaspoon red pepper flakes and 2 tablespoons tomato paste. Stir into the oil and cook, until the tomato paste sizzles and darkens a bit, 1-2 minutes longer. Quickly add the drained beans and ¾ cup of water.
  • Bring the mixture to a simmer. Add a few big pinches of salt and simmer, mashing the beans with a potato masher or the back of a large spoon, until the beans are very soft, and the water has all cooked off, 10-16 minutes. The consistency should be that of loose mashed potatoes/refried beans by the end, and the timing for this will depend greatly on what size pot you use. Remove from heat and taste for seasoning, adding more salt or red pepper flakes if you want.

3. Prep the remaining layers:

  • Finely chop 1 packed cup of sliced pickled jalapenos. Combine in a medium bowl with ¾ cup labneh or sour cream,, and a few splashes of pickled jalapeno brine to loosen and brighten it up. It should still be thick–ish, not so thin that it pours like buttermilk, as you’re going to dollop it on to the layer dip. Finely grate the remaining garlic clove into the labneh. Season with salt.
  • Finely chop 3 dill pickles.
  • Tear 1 cup Castelvetrano olives in half, discarding their pits if they have them.

4. Assemble and broil:

  • Arrange a rack in the upper third of your oven. Preheat your broiler.
  • Spread the spiced beans on the bottom of a small baking dish (1 quart- sized)
  • Break or crumble 6 ounces of feta cheese into large irregular chunks over the beans, spacing them out evenly. Set the baking dish on a rimmed baking sheet and broil, until the feta and beans are sizzling and beginning to turn golden, and the feta has melted, 2-4 minutes. Remove from the oven.
  • Dollop the spicy labneh by big spoonfuls over the warm beans and feta. Scatter the chopped pickles and torn olives over top.
  • Lastly, combine 2 tablespoons olive oil and the remaining crushed seeds in a small saucepan over medium heat. Cook, stirring, until the seeds are fragrant and sizzling, 1-2 minutes. Remove from the heat and season the seeds with flaky salt. Drizzle the spiced oil all over the dip.
  • Top with lots of torn dill and serve with pita chips.