avocadoes, cilantro, Corn, Garlic, jalapeño peppers, lime juice, onion, pineapple, refried beans, roasted garlic, Scallions, sour cream, Spices, Tomatoes, tortilla chips
Seven Layer Dip has been around for years, and with good reason. It’s delicious. It’s easy and it’s delicious. It goes together in a flash and it’s delicious…are you seeing a pattern here? But, seven layers is just a tad too limiting for The Goddess….A couple of things…Let’s give credit where credit is due. I got the idea of adding corn, in this version, from David Leite’s wonderful blog. He’s a genius. He’s amusing. He has great recipes and his cookbook, The New Portuguese Table is a must have, in my humble opinion. So, head over and check out his blog. David’s version is much more scratch-made, but this was sort of a last minute thing, so I used what was available, as one sometimes has to make adjustments. I will say, we thought it was good enough to share with others! I didn’t give you many pictures, because you really don’t need to see me mince and chop, because you know how to do all that, right?
Seven Layer Dip recipes abound on the Interwebs and they are all pretty similar. I did make a few adjustments to accommodate what I had available. The quality of supermarket avocados can be hit-and-miss, and sometimes you just get the urge and there are no ripe avocados. So, I opted for the guacamole that’s pre-made by the supermarket. I know. I know. The Goddess doesn’t usually use pre-prepared things, but sometimes one has to roll with the punches…I was pretty punchy today. By all means, if you can get good avocados, make your own. It will be superior, but in a pinch this is more than passable. As I mentioned, I added corn kernels, which I cut from a cob of leftover grilled sweet corn. Most things are pretty straight-forward here, but the pineapple. Please, please, please add it. Pineapple is surprisingly delicious with guac. In the “roll-with-the-punches” category, if you don’t have a fresh jalapeño to slice, some of those Candied Jalapeño Slices would be a very workable and delicious alternative. Usually this dip includes shredded cheese and that is a wonderful addition and by all means toss some on top of the sour cream layer, if you have it. I realized too late, that I didn’t have any cheese, but I have to tell you, I don’t think anyone missed it at all. I also think some cooked chorizo or bacon could be an interesting addition…just sayin’.
This turned out to be more of a 9 or 10 layer dip, and why not? I think this could, with very little effort, turn into a 15-20 layer dip! We really, really liked this with lime-flavored tortilla chips. They are readily available and are incredibly tasty. Also, if you’re making this when garlic scapes are in season, they would be a spectacularly delicious addition. So have fun and enjoy.
Tex-Mex Dig-in Dip
- 1 can refried beans
- 3 tablespoons finely minced red or Vidalia onion
- 2 tablespoons snipped fresh cilantro
- 1-2 teaspoons fresh lime juice
- 1/2 teaspoon finely minced fresh garlic (optional, buy why not?)
- 1 1/4 cup pre-made guacamole (or make your own)
- 1 cup sour cream
- 1 teaspoon guajillo chile powder (or regular chili powder)
- 1 teaspoon ground cumin
- 1 good cup of cooked corn kernels, removed for 2 ears of cooked corn
- 3-4 finely sliced scallions
- 3 tablespoons finely diced fresh pineapple (really! It’s delicious)
- 2-3 tablespoons finely diced tomatoes
- 3-6 roasted garlic cloves, finely minced (optional, but very tasty)
- 4-5 pitted black olives, thinly sliced (I get them from the olive bar)
- 1 jalapeño, sliced paper-thin
- Tortilla Chips (with lime flavor) or Fritos™ Scoops® or a large spoon!
Combine the refried beans, minced onion, cilantro, lime juice and garlic, if using. Smear evenly over a shallow plate with a decent edge. Spread the guacamole over the bean layer; set aside.
In a medium bowl, combine the sour cream, chile powder and cumin. You might want to add a little squeeze of lime juice, but that’s up to you. Pour the sour cream mixture over the guacamole, spreading it to the edge of the dish. Sprinkle the corn over randomly, but evenly.
Sprinkle the scallions, diced tomatoes, pineapple, garlic and black olives evenly over the corn layer. Lay on the sliced jalapeños. Garnish with additional cilantro leaves.
NOTE: Feel free to use regular chile powder, if that’s what you have, but guajillo is a beautiful thing! Also, 1 cup of shredded sharp cheddar sprinkled over the sour cream layer is a delicious addition. We like this served with lime flavored tortilla chips, but corn chips work well, too.
Tex-Mex Dig-in Dip Recipe©Marcia Lahens 2017. All rights reserved.
I just love this dip, it’s perfect for tortilla chips 😀
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The Gourmet Goddess said:
The lime-flavored tortilla chips are particularly nice…enjoy!
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