8-Layer Bean Dip
Position rack 8 inches from heat source. Preheat broiler to high. Place poblanos on a foil-lined baking sheet. Broil, turning once, until charred and blistered, about 10 minutes per side. Transfer to a bowl; cover with plastic wrap and let stand for 10 minutes. Remove the skins, stems and seeds. Coarsely chop the flesh; set aside.Advertisement
Meanwhile, heat a cast-iron skillet over high heat until hot, about 3 minutes. Add oil; swirl to coat. Add corn; cook, stirring often, until blistered and charred, about 6 minutes. Remove from heat. Transfer the corn to a plate; let cool completely, about 10 minutes.
Combine refried beans and 1 tablespoon lime juice in a medium bowl; spread evenly in the bottom of an 8-cup trifle dish or a 9-by-13-inch baking dish. Combine yogurt, sour cream, cumin, paprika, chile powder and the remaining 1 tablespoon lime juice in a medium bowl; stir until smooth. Spread evenly over the beans in the dish.
Layer guacamole, pico de gallo, the chopped roasted poblanos, cheese, the charred corn, lettuce and cilantro over the sour cream mixture. Cover and chill for 2 hours before serving.
To make ahead: Roast poblanos and corn (Steps 1 and 2) and refrigerate for up to 1 day.
1/2 fat, 1/2 starch, 1/2 vegetable