Monday, November 11, 2013

Mexican Layered Dip

“If at first you don’t succeed, try, try again.”  It sounds so noble and wise when you recite this to your kids.  It is so absolutely annoying when it applies to you (aka, you keep trying new recipes for a blog, they are not deemed blog worthy, and the blog goes dark for weeks.) 

Another saying that annoys me is “chill out.”  If I am having a moment, let me have it.  I have earned the right to freak out, be emotional, perhaps even be irrational.  Telling me to chill out will only prolong it and the furor will be redirected at the “wise and noble” adage sayer.

This is a recipe that is worth trying whether there is a game on TV or not. 

Mexican Layered Dip

1.      1 can (15 ½ oz) pinto beans, drained and rinsed
2.      1 can Rotel (your choice of spice level – mild, regular, spicy)
3.      Guacamole (or 2 diced avocados)
4.      Sharp cheddar cheese, grated
5.      Sour cream
6.      3-4 tomatoes, deseeded and diced
7.      Tortilla chips (select a thicker chip for easier, less breakage dipping)
8.      Optional layers: salsa, corn, black olives, jalapeno, scallions

Drain and rinse the pinto beans and place in a small food processor.  Add 3-4 T (or ¼ can) of Rotel.  Puree until smooth. 

Spread beans onto the bottom of an 8x8 Pyrex dish.  Then spread a thin layer of sour cream on top (I found it easiest to spread with the back of a spoon).  Next spread a layer of guacamole (or, spread diced avocados).  Then, place the diced tomatoes and sprinkle the cheese.

Other optional toppings include: corn, salsa, black olives and cilantro.

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