Apr 27, 2009

Mexican Layered Dip

 

Nothing beats spending a Friday (or Saturday) evening vegging out on the couch. After I’ve tucked my little guy in, picked up the roughly 7.342 toys scattered around the floor, wiped the peanut butter smudges off of my furniture and clothes, it’s “me” time. “Me time” usually translates to popping a chick flick in the dvd player, opening up a bottle of cold white wine and a big bag of Doritos.

Tortilla chips have to be dipped. They need to be dipped. There’s absolutely no point in eating them unless you have a big bowl of fattening yumminess to dip them in. If it’s up to our Dutch supermarkets, I’d be dipping my Doritos in a bowl of flavorless, artificially colored pre-made dip. I still haven’t recovered from trying their nacho cheese dip. It was traumatizing, I tell you. I’ll never be the same again.

So here’s the Mexican layered dip I usually whip up. It’s relatively fast, simple, so flavorful and definitely has the ‘wow‘ factor if you want to impress your guests.

Ingredients:

guacamole
2 cans kidney beans (16 oz)
2 tsp taco seasoning
1/4 tsp cayenne
1 big juicy tomato
1 small shallot (or red onion)
flat-leaf parsley
jalapeños (canned)
8 oz sour cream
salt
tortilla chips

Directions:

 

A layered dip is a very undutch thing to eat. Not sure why. Don’t windmills and Mexican sombreros match?

 

I’ve recently discovered refried beans in our local supermarket! It was shocking to see them there. Haven’t tried them in a dip yet and judging by how they taste, it’s not likely I’m going to either. Sticking to the recipe as I’ve been making it all along. That includes 2 basic cans of kidney beans—pinto beans are pretty much impossible to buy over here—I’ve rinsed about 16 oz (450gr) of them.

 

You can mash them by hand, but you know how lazy I am; I use my food-processor. Mash the kidney beans with 2 tsp taco seasoning and 1/4 tsp cayenne.

 

Put the mashed beans in a bowl, check the seasoning and adjust when needed. Set the bowl aside.

 

Get yourself a big bowl filled with delicious guacamole, it’s the ultimate comfort food to me. No need for me to repost a recipe I’ve already posted, you can find my guacamole recipe right here. It’s real basic stuff.

 

Move on to the next stage. Big, red and juicy tomatoes definitely have a place in this dip. I’m making a simple salsa with them. You can take the skin off, but I never do. I just wash and dice them.

 

Sadly enough; this is the only way for me to get my hands on Jalapeños since they don’t sell them here. Pity me. I’ve chopped a small handful of canned Jalapeños in stead.

 

After I found out I ran out of red onions (imagine that), I simply opted for a small shallot. It worked like a charm. 

 

And I’ve chopped a really good handful of flat-leaf parsley. I would have used coriander if I hadn’t thought it to be the absolute foulest taste in the world. Strangely enough I do like coriander seeds.

 

Throw everything in a big bowl. Squeeze the juice of half a lime in there and season with a generous amount of salt. Give it a good stir. There’s my basic ‘tomato salsa‘.

 

Start layering your ingredients and work your way in, leaving a small part of each layer exposed. Begin with the kidney bean mash, top with a thin layer of sour cream then add the guacamole and sprinkle some of the salsa on top. Serve with lots and lots of tortilla chips. My favorite bag is Doritos Spicy Sweet Chili.

 

This has got to be the best Doritos dip ever. Not easy on the thighs, but if you have to cheat on your diet, at least do it right! What’s your favorite dip?


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    35 Comments »

    1. 1

      What a lovely dip! It’s a pity I’m such a picky eater; I’m a fan of neither beans nor avocado. Ah, well, such is the life.

      As for my favorite dip? Well, I had a Reuben dip on New Years Eve that my friend’s Dad made, which was simply divine. However, being such a big garlic fan, there’s nothing better to me than just mashed roasted garlic cloves. I suppose that’s not really a dip, but it could be. If it felt like it.

      Katie on Apr 27, 2009 @ 7:58 am Reply
    2. 2

      @Katie:

      As for my favorite dip? Well, I had a Reuben dip on New Years Eve that my friend’s Dad made, which was simply divine.

      A Reuben dip? Is it related to the Reuben sandwich? I love those sandwiches.

      Kay on Apr 27, 2009 @ 8:04 am Reply
    3. 3

      Mmm… I love this kind of dip! My favorite is 7-layer dip which is very similar to this recipe, and I also really like guacamole. I agree with you on the flavor of cilantro. Though I’ve been able to tolerate it a little more here lately mixed in fresh salsas, etc.

      AF on Apr 27, 2009 @ 8:10 am Reply
    4. 4

      @AF:

      My favorite is 7-layer dip which is very similar to this recipe

      7-layer dip? Sounds like heaven to me!

      Kay on Apr 27, 2009 @ 8:13 am Reply
    5. 5

      I love just plain tortilla chips and a can of old el paso refried beans and a whatsit of sour cream mixed together. If I have the inclination I’ll add tomato, cheese, ground beef, and black olives. yum!!

      Joy on Apr 27, 2009 @ 8:25 am Reply
    6. 6

      It’s a killer living in the netherlands and not having access to most of the foods I loved from back home. The dip here is soooo bad. The salsa here has a strange thick feeling to it wich is not good at all. I make the 7 layer dip alot wich consists of refried beans,sour cream,olives,cheese,beef,guacamole,tomatoes and various other things. This looks great too and I will be trying this. My poor dutch husband hates refried beans,olives and guacamole.

      Sonya on Apr 27, 2009 @ 8:59 am Reply
    7. 7

      @Sonya:

      It’s a killer living in the netherlands and not having access to most of the foods I loved from back home.

      It’s pretty hard to get your hands on those items, yes. If they would have sold pinto beans, it wouldn’t be a prob because well, I prefer making my own food anyway. But steer clear from the refried beans at the AH :)

      Kay on Apr 27, 2009 @ 9:45 am Reply
    8. 8

      What a scrumptious dish! I’m drooling now…

      Cheers,

      Rosa

      Rosa on Apr 27, 2009 @ 10:54 am Reply
    9. 9

      AH sells pinto beans! Except, they call them chili bonen. They added some pepper and garlic, but I can barely taste it. I’m sure if you rinse them before use you wash all the ‘added flavour’ away. At my AH they mix them up with the kidneybeans, so I have to dig around a bit to get them.

      Not sure if they sell them at every AH yet, they only showed up recently in mine.

      Tanja on Apr 27, 2009 @ 12:38 pm Reply
    10. 10

      @Tanja:

      AH sells pinto beans! Except, they call them chili bonen.

      I’ve tried those, and if they’re the same as the ones I had; they come in a really sweet and thick sauce. I wasn’t too fond of the flavor. I actually mean dried pinto beans! Haven’t been able to find them here yet.

      Kay on Apr 27, 2009 @ 1:16 pm Reply
    11. 11

      Hmmmm, I love Mexican Layer Dip. Yours looks delicious! So glad to see that you make your own refried beans! So much more healthy.

      Erica from Cooking for Seven on Apr 27, 2009 @ 2:07 pm Reply
    12. 12

      Hey, Kay! I wouldn’t mind sending you dried pintos! They are uber cheap here in the South– and a staple of our diet, if you ask any of the old-timers around here! Consider it my way of repaying you for all the lovely photography on your blog– and all the fantastic recipes! (Especially the Dutch treats that I can now cook for my “imported” husband!)

      Shoot me your addy if you’re interested…

      Nicole de Bruijn on Apr 27, 2009 @ 2:41 pm Reply
    13. 13

      Why buy nasty canned beans when it’s so simple to use dried beans? Not to mention way cheaper!
      White beans, black beans, borlotti beans all make great refried beans. And hummus made from dried chickpeas is much tastier than that made with canned ones.

      titus on Apr 27, 2009 @ 2:55 pm Reply
    14. 14

      @titus:

      It probably simple when you can actually buy them. As I said in my posting; most of the dried beans used for this purpose are not available to me here. I’ve once used dried white beans, now if you’re talking about nasty flavors, that was just it!

      Kay on Apr 27, 2009 @ 2:59 pm Reply
    15. 15

      OMGness this looks fantastic! We love mexican food and have it at least once or twice a month. I can’t wait to try this recipe. Thanks for sharing.

      Trehouse Chef on Apr 27, 2009 @ 3:02 pm Reply
    16. 16

      Kay, do you have a long enough growing season to plant a few pepper seeds? If so, maybe one of us can send you a packet. You can probably grow jalapeños inside in a window as well and have them a bit longer and at the end of the season pickle a crop for year ’round deliciousness! :) Not sure how Customs feels about mailing seeds across borders, but it might be worth a try?

      Justopia on Apr 27, 2009 @ 3:39 pm Reply
    17. 17

      @Justopia:

      Kay, do you have a long enough growing season to plant a few pepper seeds? If so, maybe one of us can send you a packet.

      Believe it or not, I never even though of that! What a fantastic idea! If you can’t get them, just grow them :)

      I’m gonna see if I can actually buy the jalapeños seeds here!

      Kay on Apr 27, 2009 @ 3:45 pm Reply
    18. 18

      Kay:

      If there are any ethnic grocery stores in your area (Indian, Portuguese, Italian etc), you might try them for dried beans. Also health food stores might have them — at least that’s the case in Belgium/Luxembourg/Germany. Another possibility is mail order from the UK (I do this for brown basmati rice, which is totally unavailable in Lux/Belgium).

      titus on Apr 27, 2009 @ 4:24 pm Reply
    19. 19

      @titus:

      If there are any ethnic grocery stores in your area (Indian, Portuguese, Italian etc), you might try them for dried beans.

      Not in downtown Gouda, that’s for sure. Mail order, well, I suppose it’s an option but it would sure be a heck of an expensive tortilla dip :)

      Kay on Apr 27, 2009 @ 4:31 pm Reply
    20. 20

      I love Mexican food, but I don’t think I’ve ever had this dip. Must remedy that soon! I’ve been searching for the perfect dip lately, and I think my favorite so far is hot corn dip. Oh my word, is it ever good. I blogged about it awhile back if you’d like to check it out: http://bunsinmyoven.com/2008/12/29/brace-yourselves-people/

      Karly on Apr 27, 2009 @ 6:31 pm Reply
    21. 21

      DAMN does that look good – We are all about Mexican food here in So Cal and this recipe will be a great addition to the recipe book!!!

      Cathy on Apr 27, 2009 @ 8:30 pm Reply
    22. 22

      @Kay:

      A Reuben dip? Is it related to the Reuben sandwich? I love those sandwiches.

      It sure is! It’s basically all of the ingredients for a Reuben, but layered in a dish and baked. It’s fantastic with baked pita chips.

      Katie on Apr 27, 2009 @ 10:32 pm Reply
    23. 23

      I admit the canned refried beans are not as good as from scratch but have found if you add more salt and a little water and some butter and stir it around as you heat it, they are pretty darn good.

      Lulu on Apr 27, 2009 @ 11:10 pm Reply
    24. 24

      Home made 7 layer dip is the way to go! So much more flavour than using store bought premade components! Your 7 layer dip looks great!

      Kevin on Apr 28, 2009 @ 3:47 am Reply
    25. 25

      Looks great – my husband would eat this all to himself, with a spoon. Or maybe just fingers. Heehee.

      Rina on Apr 28, 2009 @ 7:01 am Reply

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