scrumptious six layer dip
I’m usually the person to have chips, guacamole and queso in hand as I head to any cook out party, because it’s easy and um, so delicious. This past weekend I wanted to make something new but still keep it Tex-Mex oriented, SO I made up a six-layer dip recipe. It turned out even better than expected! Any sort of Tex-Mex appetizer or meal seems to always be a hit at gatherings; makes sense since it’s all so tasty. I would have to say queso with guac. in it is my favorite food, who else? This easy, perfect for any party, six-layer dip recipe has a layer that I haven’t seen in others before! Below is what you’ll need.
Ingredients:
1 can of black bean refried beans
1 8 oz. container of light sour cream
¾ cup green Mexican salsa
½ cup picante sauce
2 small avocados
1 4.25 oz. can chopped black olives
1 ½ cup Mexican style finely shredded cheese
Cilantro to garnish
(optional) Jalapeños
Directions
Use a 9 X 9 pan (glass is best so that you can see all the layers) or if you want to rid of it at a gathering just use a disposable tin pan.
The first layer is the refried beans. Spread them evenly and make sure to pack them down.
For the second layer, spread the chopped black olives evenly over the refried beans. I used about ¾ of the can and that was plenty for me, but use the whole can for a thicker layer. (P.S. this is the layer I was talking about! Usually I see black olives garnishing layered dips, not this time folks! It added a great, new flavor!)
Optional, chop ½ - 1 cup of jalapenos and spread them in with the chopped black olives to add a kick to the layered dip if you desire. (I didn't add this layer but will definitely be adding it next time. I LOVE spicy.)
In another bowl, mash the two small avocados until you have a smooth consistency. Then carefully, spread the avocado on top of the chopped black olives.
For the next layer, use ½ cup of picante sauce, I used Pace brand, medium flavored. Again, carefully pour it evenly over the layer of avocado. The less spreading you have to do, the better, to prevent mixing of the layers.
In another bowl, mix the 8 oz. container of sour cream with ¾ cup of Mexican green salsa. I used the La Costena Green Mexican Salsa, medium flavored. Any green salsa or tomatillo sauce will work, but this brand is great. Pour this evenly over the picante sauce. If you need to spread it, carefully do so with the back of a spoon.
Place the dip in the fridge for 30-45 minutes allowing it to firm.
Finally, spread 1 ½ cup of Mexican cheese evenly over the top of the dip. Garnish with cilantro and serve!
Best when served with Tostitos "hint of lime" tortilla chips. My fav!
ENJOY & stay tuned! XXO
