Many Layer Dip

23 Jan

Looking for something to make for the Super Bowl? This is it. Looking for several things to make? Stay tuned.. I’ll be posting some of my favorites over the next two weeks.

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This is my “famous” 7 or more layer dip. I call it famous, because every year someone usually asks, “are you going to make that dip?” It is seriously delicious. I mean, who can resist anything with guacomole, salsa, and beans? Certainly no one that visits my house for a game – you’d be surprised how fast a tray of this can go.  My baby friend, Dr. J, was freaking out that he couldn’t try any of it last weekend and that’s a high complement; he’s still drinking formula and eating pureed food.

 

This is a many layer dip because, really, anything goes. You can add, subtract or multiply ingredients.  This recipe is my standard version, but this past week I made a vegan version too for a friend – it tasted just as good. Actually, it was twice as spicy, which in my book is often the most important.

Ingredients:

olive oil

2 cloves garlic, minced

1 jalapeño, carefully diced (try not to get any on your hands or wear gloves)

2 cans pinto beans, drained and liquids reserved

1 can vegetarian refried beans with chiles

5-8 ripe avocados

juice of 1 lime

oregano

salt

Chunky salsa

3 scallions

sour cream

1 container fresh salsa or pico de gallo (at your spice level)

canned black olives, roughly chopped

pickled jalapeños, roughly chopped

shredded cheddar or mexican mix

Directions:

Heat oil in a large skillet on medium low.  Cook garlic and jalapeño until fragrant and starting to get soft.  Add drained beans and 1/3 of the liquid.  Cook, smashing beans, until liquid is gone.  Stir in refried beans.  Add liquid until beans are a spreadable, consistency (like peanut butter). Spread evenly into 9 X 13 casserole dish and stick in fridge to cool.

Meanwhile, scoop the meat of the avocados into a bowl.  (This can be done in one of two ways: cut the avocado in half, removing flesh from skin with a spoon or scoring the skin and peeling it off like you would an orange.  Both are effective so try both and see which feels right for you.)  Smash avocado, stirring in the lime juice.  Season to taste with salt and oregano. Carefully spread guacamole on top of the bean layer.

Next I layer the sour cream and the salsa – these two layers tend to mix, which is just fine by me.

Then comes the veggie layers: black olives, scallions, jalapeños, and pico de gallo.  Top it all of with shredded cheese and serve with your favorite corn chip.

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4 Responses to “Many Layer Dip”

  1. Kate Gompert January 29, 2012 at 9:35 pm #

    Dr. J. appreciates the mention and is still trying to get at this dip!

  2. When Harry Met Celery January 30, 2012 at 2:27 pm #

    Hey where have you been? I just made some gourmet cupcakes and would love to hear what you think.

    The many layer dip is fab!

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