Eight Layer Mexican Dip

Happy 4th of July!!! I put this tasty dip together for the holiday yesterday and it was such a hit! I couldn't stop devouring it myself... the crisp, sweet corn and fresh tomatoes really send this dip over the top. I found that you just can't stop going back for more. It was a cinch to make - the only catch is you can't make this ahead really because of the guacamole and pico de gallo, it would just get weird. So, I just prepped all the ingredients and put the layer of bean dip down so all I had to do was make the guacamole when I was putting this together. Another trick PW lends is to warm the beans through first so they are easier to spread in the dish plus it also takes that "tinny" taste you get from canned goods away.

I can't wait to make it again for the next get together., or maybe for dinner for just the two of us? Nom nom nom!

Eight Layer Mexican Dip      

Serves 10-12

Eight Layer Mexican Dip

ingredients

• 6 Roma tomatoes, diced (I used a variety of tomatoes from my garden)
• 1 yellow onion, diced
• 1 jalapeno, seed & minced
• Handful of fresh cilantro, chopped
• 1 1/2 limes, juiced
• Salt to taste
• 3 avocados, diced
• 16 oz can refried beans with green chiles
• 2 Tbsp taco seasoning (I make my own - equal parts cumin, ground coriander, salt, pepper, Chile powder, garlic powder)
• 1 cup sour cream
• 1 1/2 cups sharp cheddar cheese (I combined yellow and white)
• 2 ears roasted corn kernels (fresh off the Cobb)

directions

1. Grill the corn over open flame on gas stove, rotating until slightly charred. Set aside to cool. When cool enough to handle slice the kernels off the Cobb. Set aside.

2. Make the Pico de gallo: Place tomatoes, onion, jalapeno, lime juice, salt to taste and stir altogether. Set in fridge for a few hours to let the flavors meld together.

3. Make the guacamole:  add the avocado to a bowl and stir in 1/2 cup- 3/4 cup of the pico de gallo mixture.

4. Add the refried beans to a small sauce pan and add some taco seasoning and a bit of milk. Warm through stirring most of the time. Add the beans to a 9 x 13 glass dish and spread evenly across the bottom. Add some taco seasoning to the sour cream, stir and spread out on top of the beans in another even layer. Sprinkle on half of the grated cheeses and then spoon on the guacamole, olives, corn and pico on top. Add a dash of taco seasoning last.

Enjoy!

This recipe was adapted from Pioneer Woman.