Sarah A. here, guest cooking In Josie’s Kitchen today!
Recently I attended a potluck party on a beautiful warm spring evening at a lovely rural farm.
I always love attending dinner at this friend’s house, but little did I know I would encounter a combination of flavors in 6 1/2 layers that would change my food life and would have my taste buds thanking me for days.
So when Josie announced tacos for dinner the other night, I jumped at the opportunity to create my own version of this heavenly substance as a side dish.
What’s even more fun though? To get members of the kid crew (the two teenage girls) to help compile what just might be the best thing to ever entertain your taste buds.
The 13 yr old came up with the pico de gallo. The 17 yr old whipped up the spiced sour cream concoction.
Why just 6 ½ layers? My answer is two fold.
First, there are way too many 7 layer dips.
Second, we have allergies (one to tomatoes) and preferences (one against avocado’s) in our house, so the half or extra whole layer is up to you.
This is an extremely adaptable recipe!
6 ½ layer Dip
Homemade Refried Beans
Two 14 oz cans black beans or pinto beans, mostly drained
2-3 cloves garlic, crushed
2 Tblsp Cumin
Salt and pepper, or Montreal Steak Seasoning, to taste
Spiced Sour Cream
1 cup sour cream
1 tsp cumin
½ tsp paprika
1/2 tsp oregano
Pico De Gallo
3 large Roma Tomatoes, diced
1 small onion, diced
2-3 Tblsp chopped cilantro
Dash of lime juice
1 cup corn
2 large avocados, diced
1 can black olives, sliced
Lightly grease cast iron skillet.
Over medium high heat, cook and stir black or pinto beans until heated through. Add cumin, garlic and salt and pepper to taste, lightly mashing as bean mixture is stirred. Remove from heat and spread in the bottom of a 9×13 or similar size serving dish. Set aside to cool.
In a small bowl, stir together sour cream, cumin, paprika, and oregano. Set aside.
In a medium bowl, stir together tomatoes, onion, cilantro, lime juice and salt and pepper to taste.
Spread sour cream mixture over black beans and top with top with corn and avocados. Sprinkle black olives over bottom four layers and top with pico de gallo.
Serve immediately with chips.
Makes 10-15 servings