Do you love Mexican Layer Dip as much as I do? Tell me you've had it. It's one of my favorite party foods to make (and eat). It is always a crowd-pleaser. You can add or delete anything you like. I put cilantro, mostly because it's so fresh and pretty, but you can omit it. I didn't put olives, though some people include them. I was afraid the non-olive people would be turned off.
In deciding what to blog about this week, I was looking through photos of food I have made and kept coming back to the photos of the Mexican Layer Dip. It's so yummy! It's a shame that it is a party food, since I don't have any parties to cook for this week and instead I have family dinners I need to be cooking every night!
The more I think about it and the longer I look at these photos, the more I'm tempted to make this for dinner this week – served with chips and warm tortillas. And we can scoop up the dip and make a meal out of it.
Who says Thursday night family dinner can't be a party, right?
2 cans refried beans
cumin, garlic powder & hot sauce
16 oz. container of sour cream
guacamole (bought or homemade)
1 cup grated cheese (cheddar, pepper jack, colby-jack)
lettuce- shredded
diced tomatoes
cilantro leaves
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| Warm beans in a skillet on the stove top. Add 2 tsp. ground cumin, ½ tsp. garlic powder and a couple of dashes of hot sauce. |
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| Stir together and warm until thoroughly heated. Spread on platter. Smooth until even. |
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| Spread sour cream on top, leaving an edge to reveal the beans underneath, and then guacamole |
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| Continue to layer with cheese, lettuce, tomatoes and cilantro. Serve immediately (or keep covered in refrigerator until time to serve). Serve the day you make it. |
