A Mexican Layer Dip using seasoned, kicked-up refried beans warm from the skillet, fresh guacamole and pico de gallo. This plate of deliciousness is a rustic, homespun version of its more architectural cousins.
Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.
Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.
The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives.
Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.
Enjoy!
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Made this for a party, and it was a huge hit. Unfortunately there was so much food that this dish did not get finished off. This doesn’t really save well because of the guac. I wish I had used a smaller dish and put out half at a time. That aside, this tastes incredible!
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Erica on 4.28.2010
A total crowd pleaser! Made this for my mom’s 5 year Breast Cancer Survivor party and it was a hit!
bridgetirene82 on 2.7.2010
Yum!! Turned out wonderfully!
lexi209 on 1.1.2010
Very good dip! Made it for New Year’s Eve and will definitely make it again.
I left out the cumin and used fresh salsa (that had black beans and corn in it) for the last layer on top. YUM! Served it with Tostitos Scoops.
I’d give this 5 Mitts!