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August

September 17, 2013

SEVEN LAYERED PARTY DIP...A TEX MEX FAVORITE


Football season is almost here! I love this time of year when the boys are all around the television, ready to settle in for weekend afternoons and anxiously wait to see what delicious snacks are coming from the kitchen! Time to get out my favorite Gig Em' party platter!
 
 
Most of us have tried or made a layered Mexican appetizer, but I have kicked this one up a notch.......can't you just taste a scoop of  the seven layers of beans, cheese, pickled jalapeños, guacamole, salsa, sour cream, and the green onion–cilantro topping?  Already difficult to improve upon, this version raises the bar by heating the beans just enough to melt the cheese but not warm up the other layers.
 
 
SEVEN LAYER PARTY DIP
 
 
 
2 1/2 cups refried beans , (20 ounces)
1/4 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
3 tablespoons coarsely chopped Pickled Jalapeños
2 cups Guacamole
1 cup Pico de Gallo, drained of excess liquid
1 cup crema or sour cream
2 medium scallions, thinly sliced
2 tablespoons coarsely chopped fresh cilantro
Tortilla chips, for serving
Hot sauce, for serving

 

Place the refried beans in a medium saucepan over medium heat and cook, stirring occasionally, until heated through. Add the water and stir until evenly incorporated. Add the chili powder and cumin, stir to combine, and continue to cook until the spices are fragrant, about 2 minutes. Add salt according to your taste preference.

Transfer the bean mixture to an 8" x 8" serving dish and spread into an even layer. Sprinkle with the cheeses and jalapeños. Using a rubber spatula, drop the guacamole in large dollops over the cheese and jalapeños and spread into an even layer. Spread the pico de gallo in an even layer over the guacamole. Using a clean rubber spatula, drop the crema or sour cream in large dollops over the pico de gallo and spread into an even layer, being careful not to disturb the pico de gallo. Sprinkle with the scallions and cilantro.

Serve immediately with tortilla chips and hot sauce!


GIG EM' AGGIES!

 

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