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Mexican Five-Layer Dip

Source of Recipe

From "Fan Fare" by Debbie Moose


Recipe Introduction

"Turn up the heat in this game-day staple with more chile, cool it down with extra sour cream, or build seven layers by adding chopped green or red onion and sliced black olives. If possible, use a clear glass dish so the colorful layers are visible."

List of Ingredients

â—¦ 3 Roma tomatoes, chopped
â—¦ ¼ cup chopped white onion
â—¦ ½ cup loosely packed fresh cilantro leaves, chopped
â—¦ 2 tsp olive oil
â—¦ 2 Tbsp plus 1 tsp fresh lime juice
â—¦ 1 tsp finely chopped seeded jalapeño chile
â—¦ Kosher salt and freshly ground pepper
â—¦ 2 ripe avocados, pitted and peeled
â—¦ 1 cup (8 ounces) sour cream
â—¦ 1 tsp chili powder
â—¦ 1 can (16 ounces) refried beans
â—¦ ¾ cup (3 ounces) shredded Cheddar cheese
â—¦ Tortilla chips


Recipe

In a small nonreactive bowl, stir together the tomatoes, onion, half of the cilantro, the oil, 1 tablespoon of the lime juice, and the jalapeño. Season with salt and pepper and set aside.

In another bowl, mash the avocados until very smooth. Stir in 1 tablespoon lime juice and the remaining cilantro and season with salt. Set aside.

In a third bowl, stir together the sour cream, chili powder, and the remaining 1 teaspoon lime juice, and season with salt. Set aside.

In a saucepan over medium heat, gently warm the refried beans, stirring often.

In a serving dish approximately 10 inches in diameter and 2 inches deep, use a rubber spatula to spread the refried beans across the bottom of the dish. Wiping the spatula after placing each layer, spread a layer of the sour cream mixture on top of the beans, followed by layers of guacamole, cheese, and finally the salsa.

Serve with chips for dipping.


Serves 4 to 6