Layered Mexican Dip July 30, 2011
Posted by nrhatch in Food & Drink, Vegetarian Recipes.trackback
For an appetizer that’s almost as easy to serve as pita chips and hummus . . .
Spread refried beans into a quiche pan, pie plate, or other shallow serving bowl. Layer other ingredients on top ~ spread salsa, leaving 1/2″ around the rim with no salsa; sprinkle grated cheese over the center, leaving 1″ around the rim with no cheese. Top with chopped lettuce, tomatoes, olives, red pepper, onion, jalapeno (or anything else you like on bean burritos).
Adjust heat by using mild, medium, hot, or flaming salsa, or by adding cayenne or taco seasoning to the beans. Delicious served with tortilla chips, pita chips, fritos, melba rounds, crackers, or raw veggies.
Spread leftover dip on softened tortillas to make Veggie Wraps.
Aah . . . that’s better!
What about you? Do you have a favorite “go to” appetizer you whip together for unexpected company?
Related posts: Burrito or Taco Bar * Mexican Curry * Yummy Hummus * Bon Appetit! * Bruschetta * Veggie Tacos * 7 Layer Tostadas (Kalyn’s Kitchen)
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Spirit Lights The Way 
Yummy! For fun, or are you expecting company?
Stocking up the pantry ~ garbanzo beans for hummus and refried beans for tacos, burritos, and layered bean dip.
The beginning of any party!
Recipe for a perfect weekend:
Fiesta!
Siesta!
Ole!
This sounds nice…quick question what are refried beans?
My favourite standby is Hummus. I always keep a tin or jar of chickpeas read to open and whiz up a quick dip, I always add tabasco or piri to it for an extra kick! 🙂
Refried beans are sold with the taco shells and other Mexican foods in our grocery store. They’re pinto beans cooked and mashed with seasonings and spices ~ ready for bean burritos, tacos, and layered dips.
Like you, hummus is another regular standby ~ blended in the food processor with olive oil, garlic, lemon, crushed red pepper flakes. Yummy!
I adore layered Mexican dip! I have made it many times – sometimes with ground beef, sauteed, drained of fat and mixed with taco seasoning, and often the veggie style like yours. I generally really “layer” everything rather than mix the beans, sour cream and cheese. I think that if I were to do that, I might heat it until the cheese melted, and then immediately layer everything, but I dn;t know. I also put on a layer of guacamole if I’m feeling like it (usually am). The only thing I would caution folks about is something I learned after a couple of tries years ago. Do one ofto things with the chips you servie it with: Either completely drain your salsa before putting it on, or don’t, and set the chips aside in another bowl. Otherwise all you get is soggy chipe! The salsa liquid soaks through very quickly and easily!
Thanks for the reminder. I haven’t done this one in a while, but probably becaause I’m the only one who adores Mexican food. I have to go by myself, or wait until I’m with my sons w/o Ashley! It’s hard to make a serving for one – especially when one is trying to watch the scale.
TIOOMOIMSTR: (This is one of my oops I made some typos reply) (New acronym, so I translated for you. I’ll add it to my book as an addendum.)
I won’t correct them for you – I figure you know where they are. . . :laugh:
😳 , I meant 😀
I often do it in layers too ~ but have found that the cream cheese and refried beans both spread easier if mixed with the sour cream.
I keep the shredded cheese separate to put on top.
I put the layered dip in the quiche pan or pie plate . . . with a bowl of chips next to it so the chips don’t get soggy. It’s still a good idea to drain the salsa a bit so it doesn’t look runny. Thanks for the reminder.
Serving for one: Take a soft tortilla, spread it with the beans, and cover it with lettuce, tomato, salsa, olives, sour cream, cheese, etc.. Then roll tightly and cut into pinwheels to serve with Mexican rice. Ole!
You’re going to end up with quite a tome of acronyms, PTC!
Maybe I’ll correct some of your typos later. It’s time for my siesta right now. 😉
I wouldn’t bother – I think it adds to my charm, don’t you?
I know about the one tortilla thing, but what I should have said is not it’s hard to make for one, but it is hard to make just one! (I generally have to eat Mex food at a restaurant, then there won’t be any leftovers for me to raid the refrigerator for. I always give my leftovers to whoever takes me to the restaurant, or if by myself, I order kid-size portions!
Your charm knows no bounds. 😀
A raider of the fridge, eh? I’m not much of a between meal nibbler these days. But I do eat well at lunch and dinner so my waist won’t waste away. 😉
I make a similar dish, but use a can of chili instead of refried beans. Will have to post my recipe…not sure if the ingredients are all the same.
yummy…either way. 🙂
Do you serve the chili hot or cold?
This is great for buffets because it can be left in the fridge until time to serve . . . straight from fridge to table with no fussing.
Whoops, here comes the heartburn again! 😆
Probably not the best starter for those prone to heartburn. 😉
Sounds muy bueno! 🙂
Gracias!
Looks delicious, Nancy! Brings to mind the stunning avo and haloumi wrap I had for lunch yesterday 🙂
I’ve never heard of haloumi . . . off to google!
Aah . . . a salty Greek cheese. The description reminds me a bit of feta cheese.
Now, I’ll be on the look out to try some. Thanks, Naoimi.
Yummy. It’s a favorite around here that I haven’t made for awhile. Thanks for the reminder. jeanne
It’s FUN to whip up old favorites in the kitchen ~ perhaps absence makes the heart grow fonder? 😉
A fruit plate works for me… ditto nuts. I like that dip plate too. 🙂
Great choices, E!
It’s been some time since I did large scale entertaining. When expecting 100+ guests, I chose lots of easy dishes to pair with a few fancy ones.
Nuts, fruit, cheese, raw veggies and dips ~ easy to serve and keep well on the buffet table ~ freeing up time to present the souffle! 😉
I really like this layered dip and like it even more when I use black beans.
I love black beans . . . and often just stir them into salsa to serve. Yum! 😀
I think it sounds like the perfect thing for wine time this afternoon! Might even break out a Berry Weiss! Thank you! If it is a wine time gathering I can’t get enough of Kerrigold’s Dubliner cheese!
Wine and cheese = perfect together! 😀
Oooh yummtlicious!
Fun word! This is one of those easy recipes where the result exceeds the sum of its parts (without frazzling the cook).
It sounds good.
Like most of my recipes, it’s a “template” to play around with . . . depending upon available ingredients.
Beans are delicious, nutritious, inexpensive, full of fiber, low in fat, and very versatile ~ and far easier to prepare than raw meat. 😀