Sunday, February 7, 2010

Mexican Layer Dip ~ by Sarah

This is delicious and, you guessed it, it's another Pioneer Woman recipe.  Wes was hesitant to let me make it for the Super Bowl party he was going to.  (He wanted the traditional 7-layer dip I normally make.)  When I told him it was a PW recipe he said, "Make it.  She hasn't let me down yet."

1 can refried beans (any variety)
Tabasco sauce, to taste
1 small can diced green chilies (undrained)
ground cumin (to taste)
3/4 cup grated sharp cheddar cheese
1 cup sour cream
1 cup guacamole
3/4 cup grated Monterey Jack cheese
1 can black olives, drained
1 cup pico de gallo
1 diced jalapeno (optional)

Begin by throwing the refried beans into a small pan over medium-low heat.  Add several dashes of Tabasco sauce and can of chilies.  Stir well.  Next, sprinkle a little bit of ground cumin.  Spread the beans on the bottom of a glass bowl or platter.  Over this, sprinkle the sharp cheddar.  Next, plop your sour cream and spread it in a single layer, being careful not to disturb the cheese underneath.  The next layer is the guacamole.  (To make guacamole, all I did was mash two avocados and mix in some of the pico de gallo I had made.)  Spread it over the sour cream.  Follow this with a layer of Monterey Jack cheese and a nice sprinkling of chopped black olives.  Lastly, place a generous layer of pico de gallo.  You can also sprinkle some chopped jalapenos over the top, if desired.



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