Tuesday, November 16, 2010

8-Layer Mexican Dip

15 ounces refried beans

2 tablespoons your choice of hot sauce (hot or mild)

Extra virgin olive oil (for drizzling)

4 scallions, cut into 1 inch pieces OR 4 green onions, chopped

1 16-18 ounce jar green chili or tomatillo salsa

2 tablespoons chopped cilantro, a palm full, chopped

1 (15-ounce) can black beans

2 teaspoons ground cumin

1 (16 to 18 ounce) jar chipotle salsa

2 cups sour cream

a little bit of lime juice (optional)

2 ripe avocados

2 cloves garlic, finely chopped OR 2-4 teaspoons of powdered garlic

a little bit of lemon juice (optional)

1 jalapeno, seeded and finely chopped

Salt

2 average-sized tomatoes, diced

8 ounces shredded cheddar cheese

Pimiento stuffed jumbo Spanish olives, chopped

Tortilla chips, buy 2 sacks in 2 different colors/varieties


Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish (9" x 13" works well.) Scrape pan clean with rubber spatula and return to heat.

Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions OR green onions and sear them, 2 to 3 minutes. Add green salsa to scallions or onions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.

Return the same pan to the stove, lower heat to MEDIUM and add black beans, heat through and season with cumin, layer on top of the green salsa.

Top the black beans with a layer of chipotle salsa. Mix sour cream the lime juice (opt) and spread on top of the chipotle salsa.

Combine the meat of 2 ripe avocados with garlic, lemon juice (opt), jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes, cheddar cheese and sliced olives.

VLE-B

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.