El Dip
By: Ali Slagle, Adapted by: Kathleen Hallinan Mueller
Serves: 6-8. 20 min.
I’ve never been one to gravitate toward a “layered dip,” but when it’s made with high quality ingredients (and skips the raw onions and canned black olives), it can be irresistible. I’ve recreated this divine dish using our uniquely flavorful salsas. It looks beautiful served in a nice tray.
INGREDIENTS
- 1/2 - 3/4 cup sour cream
- 1 jalapeño, finely chopped (optional)
- Kosher salt and black pepper
- 2 medium ripe avocados
- 2 tablespoons freshly squeezed lime juice (from
1 lime) - 1 (16-ounce) can refried beans. We recommend Amy's (they are perfectly spiced)
- 1 cup freshly grated Cheddar (about 4 ounces)
- 1 jar Tienda Salsita Salsa, we recommend any heat level of our Red Salsas but Roja Festiva is what I love
- ¼ cup tightly packed cilantro leaves, chopped (optional)
- Tortilla chips, for serving. We love Mi ñina chips and La Rosa (Estilo Casero)
PROCESS
In a small bowl or molcajete, coarsely mash the avocado, lime juice and remaining optional jalapeño, season with salt and pepper.
Heat the refried beans on the stove or in a microwave.
Spread the warm beans on a platter with a rim or lip. Top evenly with the cheese, let the cheese melt a bit, (broil, cover with a lid to steam or microwave), followed by the avocado mixture and jar of salsa. Dollop your sour cream around the top of the salsa layer and sprinkle with a bit more shredded cheese and cilantro if you like.
Serve with tortilla chips.