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.
2 cans kidney beans (16 oz)
2 tsp taco seasoning
1/4 tsp cayenne
1 big juicy tomato
1 small shallot (or red onion)
8 oz sour cream
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?