I like to make this on the weekends when we are just lounging around the house. It can sit on the counter and stay good for a while, and then I just toss it in the fridge. Everyone is usually going back and forth from the kitchen just snacking and snacking away. After a late breakfast, it works as a hearty snack so that I don’t have to worry about making lunch. It’s fun to have on hand when friends stop by for a visit too. Check out what they are saying about this recipe over at The Pioneer Woman:
“Yum! I LOVE layer dip. Makes me want to go make some right now!”
Don’t wait another minute! Head to the kitchen and whip this together for a nice snack.
Ingredients
1 can Old El Paso Refried Beans
Tabasco Sauce, To Taste
1 can Diced Green Chilies
Ground Cumin, to taste
3/4 cups Grated Sharp Cheddar Cheese
1 cup Sour Cream Sour Cream
1 cup Guacamole
3/4 cups Kraft Monterey Jack Cheese
1 can Black Olives
1 cup Pico De Gallo
Instructions
Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.
Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.
The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives.
Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.
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Quick Tip: Leave out any layer that you don’t like.
Thanks again to The Pioneer Woman for this authentic dip recipe.
