Six Layer Bean Dip
It's Super Bowl! What better way to suit the occasion than making a dip? I normally don't watch football, but it's the Super Bowl - the one time I will watch. More so, I want to see the Budweiser puppy commercial.
I used to make this dip every year for our Halloween party. It was a crowd favorite and finished way before the evening ended. I came up with this recipe by trying the layer dips you can by the the grocery store deli. I experimented one time with flavors I thought paired well and it worked out. I had friends asking for the recipe.
This dip is really easy to make - just mix, spread and sprinkle. It's vegetarian friendly and can be adjusted to your taste.
Time: about 30 mins
Serves:around 6-8 people. You can double the recipe if you're having a big crowd.
Tools: Shallow serving dish, about 8"-9" round or square (glass ware looks nice), about five spoons, a spatula, a knife, cutting board, three bowls, paper towels. measuring tools
See notes below each steps for more ideas or best results
Ingredients:
Layer 1 (bottom)
1 Cream Cheese, 8 oz brick (softened)
2 Tbs of Mayo or Miracle whip
3 Tbs of Sour Cream
2 Tsp of Taco Seasoning mix (envelope package mix sold by the taco kits)
Layer 2
1 can Re-fried Beans, 14 oz
1 can Green Chillies, 114 ml
dashes of your favorite hot sauce
Layer 3 and 4
1 jar of your favorite Salsa
1/4 cup of sour cream
Layer 5
3-4 Green Onions, finely chopped
1-2 Tomatoes, seeds removed and finely chopped
1/4 of Red or Green Bell peppers (or both), finely chopped
4 Tbs of sliced black olives (drained well)
Layer 6
1 cup (heaping) Shredded Mexican cheese blend
or you can grate Cheddar cheese with a little Jack cheese.
Accompany with
1 large bag of Tortilla chips
Step 1
Take the cream cheese and stir until it's soft and creamy. Add the sour cream, the mayo and the seasoning. Mix until well blended and spread evenly on the bottom of the serving dish. Try to spread to the edges with either the back of the stir spoon or a spatula.
Note:
If the cream cheese is still cold, I'll put the cream cheese in a microwave safe bowl (removed from it's packaging of course), and nuke it for about 30 seconds. Then stir.
You can use lower fat cream cheese (I do), but never use the fat free stuff. Especially, for the sour cream - don't use the fat free sour cream. It's just wrong. Actually, even the fat free mayo is nasty too. If you really do like the taste of fat free, be my guest and try it...but the dip might taste sweeter and watery.
For the taco seasoning - it can be high in salt. If you are trying to limit sodium - you can omit it (it will still be good, I've done it) or make your own seasoning. Use pinches of: Cumin, Cayenne pepper, chili powder, garlic and onion powder.
Step 2
After the first layer of cheesy creaminess, it's the bean layer. Open the cans of re-fried beans and green chillies and mix well in a bowl. Season with your favorite hot sauce.
Spread the bean mixture over the cream cheese layer. I normally leave about an 1" around the boarder to see the cream cheese.
Note:
You don't have to use hot sauce.
Mild or medium heat green chillies are sold next to the re-fried beans in the taco kit section of the store. They are not really hot, they give a tangy taste.
Step 3
Open your jar of salsa and spoon/spread it over the bean mixture. Try getting more salsa than liquid, the less liquid you put on this dip the better. Leaving again, a 1" around the rim to see the beans.
Step 4
Top the middle of the salsa spread with some sour cream. Just dollop on top.
Step 5
Add the chopped veggies. Chop them small enough that they can be scooped up on a chip.
One trick I do with the tomatoes (shown above) is removing the seeds and juices before finely chopping.
If the dip sit for a bit, it can accumulate water from the salsa and vegetables around the bowl edges. I just find removing the tomato seeds helps a lot.
Sprinkle all the chopped vegetable around the whole dip. Let them land where they may, as long it's on the dip and not on your counter.
Note:
This is your dip, if you don't like olives - don't put them in. If you can't find red peppers, only green - fine. Use the veggies you like and are easy to get to.
For the black olives, you can buy them at deli's whole then slice them if you like. The green and kalamata olives are good, but they can over power the dip. Though, if you like the best - got for it.
If you want to ADD more veggies you can. I have experimented and added:
- chopped cilantro
- chopped avocado (sprinkle with lime juice to reduce browning)
- Jalapenos
- Bacon, Cooked and chopped. Yes, I know it's not a veggie, but you can add it if you like - the dip of course now won't be vegetarian anymore.
Step 6
Sprinkle the shredded cheese all over. Don't hold back. oh...glorious cheese...
Step 7
You can serve this right away or refrigerate until you're planning to serve it. It actually tastes really good when the ingredients have a change to mingle for 1 - 2 hours.
Serve with good quality Tortilla Chips. Use a sturdy tortilla chip that can handle the weight of all this goodness.
Locally made product:
The chips I like to use are from El Mercado.
It's an Edmonton tortilla factory.
I bought my bag of chips at Acme Meat Market, but the chips/tortillas are sold throughout Edmonton. You can find them at Save on Foods, Tienda Latina market, the Italian Centre and other independent places.
El Mercado's info and where to buy is on their website: www.tortillaselmercado.com
The chips are freshly made, crispy, lightly salted and hearty. I eat them plan lots of times without any dips/salsa.
As mentioned on my profile - I support locally made products. I don't get paid for promoting anything. If I truly like something that's made here locally - I let people know about it. Sharing info is a good thing.
If you can't find these tortillas and/or choose to use another brand that's OK. The dip will still be tasty.
Let me know what you think of this dip.
I hope which ever team your cheering for (or have money on) wins the Super Bowl.
Go your team go! I'm neutral. I'm just watching the commercials.
Cheers!
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