Monday, April 7, 2014

Eight Layer Dip

Wildcats vs Huskies! March Madness!
Having friends over? Need a delicious snack to feed the crowds? Search no more. 


(Trademark UConn)


(Trademark University of Kentucky)

The Pioneer Woman has a great take on the classic 7-Layer Fiesta Dip popularized at potlucks, church luncheons, and family reunions.  She adds in pan-roasted corn and makes a Pico de Gallo in place of tomatoes.


This recipe has several steps if you choose to make the most delicious version which is: everything from scratch! 
But, if you are strapped for time, many items on the list can be store bought--just expect to pay more!

Get your chips ready!!

Eight Layer Dip

Equipment:
Mixing bowls
Can opener
Platter
Or, use the traditional 9" x 13" Pyrex 

Ingredients:
1 (16oz) can refried beans
2 Tbls Taco Seasoning


Layers:
1-2 cups Light Sour Cream 
3/4 cup sharp cheddar, grated
3/4 cup Monterrey jack
1 (15oz) can corn kernels, roasted or not
1 small can black olives
1-2 cups fresh guacamole (see below)
1-2 cups fresh Pico de Gallo (see below)


Pico de Gallo:
5-6 Roma tomatoes, diced
1 medium onion, diced
1 jalapeƱo, minced
Handful cilantro, chopped
Salt to taste

Chunky Guacamole:
2 ripe avocados, coarsely mashed
1/2 cup fresh Pico de Gallo

Instructions
1. Wash your hands. 
2. Prep each layer at a time before assembling.
3. Combine refried beans with taco seasoning until smooth.


4. Prep your Pico de Gallo by combining tomatoes, onions, cilantro, jalapeƱos and salt to taste. 





5. Prep your guacamole by adding 1/2 cup Pico de Gallo to your mashed avocados.




6. Begin your layering:


--Spread refried beans onto platter evenly.


--Place dollops of sour cream on top of beans. Spread carefully across top.



--Sprinkle both cheeses.


--Add dollops of guacamole gently


--Add your corn (roasted or not)
--Add your olives (I skipped them)
--Finish with Pico de Gallo on top


7. Have chips ready!