I found this recipe for a mexican layer dip over here on The Pioneer Woman's blog.
Start by making Pico de Gallo (above). Here's the recipe also from Pioneer Woman. But I'll tell you what we did too.
Finely chop 5 tomatoes and one small (or half a large) onion.
Add 3 finely chopped jalapeno peppers. We bought the red ones already chopped in a jar so we didn't know exactly how much three would be so added just about the whole jar.
Next chop up a good amount of cilantro. I think we call it coriander leaves.
Put all these ingredients in a bowl.
Squeeze the juice of half a lime over, add some salt to taste and give it a stir.
Taste and set aside.
Now we'll start on the dip. Empty a can of refried beans into a pan on low heat. We only found small tins so used two. Add some tobasco sauce and finely chopped green chillies. As much as you think you can handle. We added lots! With all the other ingredients like sour cream and avo, you'll be fine!
Next sprinkle some ground cumin. We didn't have ground cumin so instead we ground our own.
Spread the beans at the bottom of a shallow dish. We used a pie dish. This is your first layer.
Next layer: grated cheddar. You can use more mature cheddar for a sharper taste but we only had mild.
Layer 3: Sour cream. Plop on and spread gently.
Layer 4: Guacamole. You can make your own, there's an easy recipe on the same link as the Pico de Gallo recipe, but we were lazy and bought it ready made.
Layer 5: More grated cheese and then sprinkle some black olives over.
Lastly, top with the spicy pico de gallo you made earlier. You can add some more jalopenos on top if you think you need to. We did.
Pioneer Woman says to eat it at this stage, but we felt all that cheese needed some melting so we put it under the grill for a little while. That made the tomatoes go a bit juicy, but after letting it stand for a while it settled and it was delicious! Just place a big bowl of nachos chips next to it and don't stop until it's all finished!
This was our lunch for our Mexican Monday. For dinner we had chicken and pineapple quesadillas and kiwi daiquiris.
To make the daiquiris, peel and freeze some kiwi fruit. Then put them in a blender with some white rum, lime juice and a little sugar. Share between the glasses and top with apple juice.
