Smoky Black Bean Seven-Layer Dip

Method

1. Pulse the beans in a food processor with the olive oil, garlic, paprika, cumin, 1 tablespoon of the lime juice, ¾ teaspoon Diamond Crystal salt and 2 tablespoons water until mostly smooth with some chunks left. Spread edge to edge in a 9x13-inch dish.
2. Mash the avocados with 2 tablespoons of the lime juice and ½ teaspoon salt, leaving it a little chunky, and spread it over the beans.
3. Stir the yogurt with the last tablespoon of lime juice and a pinch of salt, then spread it over the avocado all the way to the edges of the dish so no air touches the guacamole.
4. Cover with the cheddar, then the tomatoes (pat the seeded tomatoes dry on a paper towel first), then scatter the scallions, jalapeños and cilantro.
5. Cover and refrigerate at least 1 hour (this chill is not in the 30 minutes) and up to 12 hours so the layers set. For a make-ahead, hold the tomatoes, scallions, jalapeños and cilantro and add them just before serving. Serve cold with the chips.

Food safety. Discard the dip if it has sat at room temperature more than 2 hours (1 hour above 90°F). Set the dish in a bowl of ice if it will be out a long time.