Layer Dip
Feel free to change up the ratios to your liking! Add more of any of the toppings as you’d like! These are just the ratios I enjoy 🙂
Ingredients
Refried Beans
- Olive oil
- 1 small onion diced small
- 3 cloves of garlic finely minced
- 1 (15.5 oz) can of pinto beans drained and rinsed
- ½ tsp chili powder
- Kosher salt and pepper to taste
- ½ cup chicken broth
Dip
- 3 small vine ripe tomatoes deseeded and diced
- ¼ of a large red onion diced
- ½ of a lime juiced
- Kosher salt and pepper to taste
- 8-10 oz sour cream
- ½ of a large red pepper diced small
- ½ of a large green pepper diced small
- 1 jalapeño minced (I like the ribs/seeds in for extra spice)
- 3 scallions minced (greens tops only)
- 4-5 oz sharp cheddar cheese grated
- Tajín optional, for topping
- Fresh torn cilantro leaves for garnish
- Tortilla chips to serve
Instructions
- Begin by preparing the beans. Generously coat the bottom of a medium sauté pan with oil and heat until hot.
- Add in onions and garlic and sweat until soft, 4-5 minutes.
- Add in beans and chili powder. Season with salt and pepper. Add broth and simmer over medium-low for 4-5 minutes until the liquid is reduced by about a third.
- Mash beans with a potato masher until smooth but still slightly chunky. Cool completely.
- Once the beans are cooled, begin making the dip. Toss tomatoes, red onions, and lime juice in a small bowl. Season with salt and pepper to taste. Set aside.
- To assemble the dip, choose a large plate, platter, or anything that you can thinly spread all the ingredients out on. The plate I used was 12" in diameter. A small sheet tray (9 1/2″ x 13″) would also work great!
- Spread cooled beans on the bottom of the platter. Top with the sour cream and spread out thin all over the beans.
- Using a slotted spoon, top with the tomato and onion mixture all over, leaving behind as much liquid as you can. You don’t want the dip to be too wet!
- Top with both peppers and jalapeños all over. Sprinkle on scallions and cheese to cover.
- Top with as much Tajín as desired and torn cilantro. Serve with tortilla chips
Video
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