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| A tomato rose garnishes this old favorite! |
There’s
nothing new or mysterous about this old favorite that is always first to go at
parties. However, I’ve made a few changes adding to the layers of flavor
already included in this dip. First—I heat the beans + some green chilies and a
dash or two of hot sauce and cumin. This gets rid of that canned bean taste.
Second—I add taco seaoning to the sour cream.
Seems like I never arrange this dip in the exact same way, so obviously you can rearrange the layers, adding more sour cream, guacamole, etc.
to suit your preference.
And,
the very best way to serve this dip is with home fried chips. Barry cut up corn tortillas into wedges and then dropped them in the fryer. He sprinkled the fried chips with Tex-Joy (a commercial steak seasoning).
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| Barry's Homemade Corn Chips: Cut corn tortillas into wedges. Add to fryer and fry until crisp. Drain on paper towels arranged over cooling racks and season with Tex-Joy. |
Layered
Dip Serves
10 to 15
1 (16 oz.) can refried beans
1 (4 oz.) can diced green chilies, undrained
A couple of dashes of hot sauce (such as Tabasco®)
About ¼ to ½ teaspoon ground cumin
1 ½ cups grated Tex-Mex
cheese, divided use
1 cup sour cream
1 ½ to 2 teaspoons taco seasoning
1 cup guacamole*
About ¾ to 1 cup chunky salsa (could add some fresh chopped
tomatoes to this as well)
About ¾ to 1 cup sliced black olives
About ¾ to 1 cup sliced green onions, both white and green
portions
- Heat refried beans in a saucepan over medium heat. Add the green
chilies, a couple of dashes of hot sauce, and cumin. Stir well. (This step
helps avoid a canned bean taste!)
- Layer 1: Spread the beans on the bottom of a deep plate or dish
with sides (I used an 8”x12” dish). Let cool slightly.
- Layer 2: Sprinkle half the cheese over beans, leaving a rim of
beans so they are still visible. Continue leaving a rim of the previous
ingredient as additional layers are added.
- Layer 3: Mix sour cream and taco seasoning and then spread over
the cheese, being careful not to disturb the cheese underneath. Hint: Add
dollops of sour cream mixture to the cheese layer and then use a spreader to
create a thin layer.
- Layer 4: Add the guacamole and spread over the sour cream layer.
- Layer 5: Spread on the salsa and chopped tomatoes.
- Layer 5: Add rest of the grated cheese.
- Layer 6: Pile chopped black olives in the center.
- Layer 7: Sprinkle with chopped green onions.
*Guacamole—Barry starts from scratch using fresh avocados, lime juice, finely chopped red onions, salsa and a little of this or that!
Recipe without photos . . .
Layered Dip Serves 10 to 15
1 (16 oz.) can refried beans
1 (4 oz.) can diced green chilies, undrained
A couple of dashes of hot sauce (such as Tabasco®)
About ¼ to ½ teaspoon ground cumin
1 ½ cups grated Tex-Mex cheese, divided use
1 cup sour cream
1 ½ to 2 teaspoons taco seasoning
1 cup guacamole
About ¾ to 1 cup chunky salsa (could add some fresh chopped tomatoes to this as well)
About ¾ to 1 cup sliced black olives
About ¾ to 1 cup sliced green onions, both white and green portions
- Heat refried beans in a saucepan over medium heat. Add the green chilies, a couple of dashes of hot sauce, and cumin. Stir well. (This step helps avoid a canned bean taste!)
- Layer 1: Spread the beans on the bottom of a deep plate or dish with sides (I used an 8”x12” dish). Let cool slightly
- Layer 2: Sprinkle half the cheese over beans, leaving a rim of beans so they are still visible. Continue leaving a rim of the previous ingredient as additional layers are added.
- Layer 3: Mix sour cream and taco seasoning and then spread over the cheese, being careful not to disturb the cheese underneath. Hint: Add dollops of sour cream mixture to the cheese layer and then use a spreader to create a thin layer.
- Layer 4: Add the guacamole and spread over the sour cream layer.
- Layer 5: Spread on the salsa and chopped tomatoes.
- Layer 5: Add rest of the grated cheese.
- Layer 6: Pile chopped black olives in the center.
- Layer 7: Sprinkle with chopped green onions.
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