Six-Layer Dip Recipe

Six-Layer Dip Recipe

157

Ingredients

  • 1 pint cherry or grape tomatoes

    1-2 jalapeno peppers

    2 tablespoons finely minced red onion

    1 tablespoon chopped cilantro

    1/8 teaspoon salt

    1 tablespoon canola oil

    1 garlic clove

    1/8 teaspoon cumin powder

    1/8 teaspoon cayenne pepper

    1/4 cup long grain rice

    1/8 teaspoon salt

    1 teaspoon tomato paste

    1/3 cup water

    1 tablespoon canola oil

    1 clove garlic

    1 can black beans (15 oz)

    1/8 teaspoon salt (use only if beans are unsalted)

    1 ripe avocado

    1 tablespoon freshly squeezed lime juice

    1 garlic clove

    1/4 teaspoon salt

    1 tablespoon chopped cilantro

    4 ounces cheddar or jack cheese, shredded on the large holes of a grater (don't use pre-shredded!)

    1/2 cup sour cream (low-fat works just fine)

Total Time
20 min

Preparation

Make the pico de gallo: Finely chop the tomatoes and transfer to a medium bowl. Cut the jalapenos in half and remove the ribs and seeds, then finely chop and add to the bowl. Add the onion, cilantro, and salt and stir to combine. Set aside.

Make the rice: Heat the canola oil in a small pot set over medium heat. Peel and finely chop the garlic, then add to the pot when the oil is hot. Cook for 30 seconds, then add the cumin and cayenne pepper and cook for another 10 seconds, stirring frequently. Add the rice and cook for 1 minute, stirring often. Add the water, tomato paste, and salt, and stir well to combine. Cover the pot and bring to a boil, then turn the heat to low and cook until the rice is tender, about 15 minutes.

Make the refried beans: Heat the canola oil in a small pot set over medium heat. Peel and finely chop the garlic, then add to the pot when the oil is hot. Cook for 30 seconds, than add the can of beans and the liquid. Bring the beans to a boil, then reduce the heat and simmer until the mixture is thick but still has some liquid remaining, about 10 minutes.

Make the guacamole: Cut the avocado in half and remove the pit. Scoop the flesh out of each half and into a medium bowl. Use a fork to gently mash the avocado (leave some large chunks) and sprinkle the lime juice over the avocado. Peel and chop the garlic, then sprinkle the salt over the garlic. Use the edge of your knife to scrape the salt over the garlic – you’ll end up with a paste. Transfer the paste to the bowl and add the cilantro, then mash the mixture to combine. Don’t overdo it – you want some chunks of avocado to remain.

Assemble the dip: Make sure the beans and rice are hot so that the cheese melts. If necessary, reheat both.

Spread the refried beans in the bottom of a 9” glass pie plate or other similiarly-sized dish. Spread the shredded cheese evenly over the beans. Spread the rice over the cheese. Top with the guacamole, sour cream, and pico de gallo (the order really doesn’t matter, but finishing with the pico de gallo is easier since the guac and sour cream are easier to spread over the rice).

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Nutrition Facts

Amount Per Serving
Calories 120 Calories from Fat 80
% Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 280mg 12%
Potassium 200mg 6%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 4g
Vitamin A 8%
Vitamin C 8%
Calcium 10%
Iron 4%

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy
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