Thursday, May 26, 2016
I love a good layered dip. You know the one I'm talking about... with the refried beans, cheese, guacamole... and ALL the chips. It makes you think of childhood. It is delicious.
This is my updated version of the classic dip, but with a few fresh ingredients and a little added flair. The extra few minutes it takes will be well worth it I promise! Make this dip for your next party on the patio and it will be a hit (serving with a margarita is suggested)!
Ingredients for the beans*
1 can pinto (or black) beans, drained & rinsed
½ yellow onion, diced
1 clove garlic, minced
1 tsp olive oil
½ cup chicken broth
2 tbsp chili powder
1 tsp cumin
½ tsp salt & pepper
dash of ground red pepper
Ingredients for the pico de gallo
(the other) ½ yellow onion, diced
3-4 roma tomatoes, diced
1 jalapeno, seeded & diced
2 tbsp fresh cilantro, diced
salt & pepper to taste
Juice of 1 lime
Ingredients for remaining layers1 avocado
¼ cup sour cream (or plain Greek yogurt)
½ cup shredded mild cheddar cheese½ cup shredded pepper jack or monterey jack cheese
1 cup olives, sliced
Heat olive oil over medium heat in a sauce pan. Sauté onions for 3-4 minutes or until translucent. Add in garlic and cook an additional minute.
Pour (drained & rinsed) beans into saucepan and cook, stirring around, for about one minute.Take a fork and smash the beans in the pan. Pour in chicken broth, bring to a boil, then turn to a simmer and cook until liquid is absorbed (about 10-15 minutes), stirring every few minutes. Add more broth if needed. Mash out any large lumps. They won't be completely smooth, but should have the consistency of refried beans. Set beans aside to cool off.
Mix remaining onion + tomatoes + jalapeno + cilantro (and salt & pepper to taste ~ maybe ½ tsp each) in a small bowl. Squeeze lime over the top and stir. Set aside.
Using a fork, smash the avocado. Stir in 2 tbsp of the pico de gallo (voila! you've got guacamole). Set aside.
Step Five (you're getting close!)
Using a round dish, spread beans on the bottom. Add the first layer of cheese (whichever one you prefer). Then spread the sour cream/Greek yogurt, followed by the guacamole. Add the next layer of cheese, topped by the slice olives, completed by the final layer of pico de gallo.
And there you have it. Seven glorious layers of dip perfection. Chill for at least one hour or until ready to serve