Since it’s a time for family reunions, picnics and barbecues (and Labor Day is just around the corner), it seems like a good time to trade our favorite summer recipes.
An old favorite of mine is 7-layer dip. There are many versions; here is one:
1 (15-ounce) can refried beans
¼ cup water
1 teaspoon olive oil
1 teaspoon chili powder
¼ teaspoon ground cumin
Salt, to taste
4 ounces cheddar or Monterey Jack cheese, shredded
1 jalapeño pepper, seeds and membrane removed, finely chopped
2 avocados, mashed
1 tomato, seeds and juices removed, finely chopped
1 cup sour cream
1 (2.25-ounce) can sliced black olives
I would add a bunch of green onions, cut into rounds
1. Place the refried beans in a medium saute pan or in a cast iron skillet over medium-low heat. Stir in the water, olive oil, chili powder, cumin and salt, stirring until combined. Once the beans are hot and bubbly, spread them over the bottom of a 9-inch pie plate (or other serving dish). Immediately sprinkle the cheese over the beans.
2. Layer on the jalapeño, avocado, tomato, sour cream, black olives and green onions.
3. Serve immediately with tortilla chips.
Here is another, the Pioneer Woman’s Mexican Layer Dip: http://thepioneerwoman.com/cooking/mexican-layer-dip/