Seven Layer Mexican Bean Dip

2 C of refried beans
1 t (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
1 t of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
1/4 to 1/2 t ground cumin
1 C shredded cheddar or Monterey Jack cheese
1/4 Cchopped jalapenos (more to taste)
1 avocado, peeled and chopped
1 tomato, seeds and juice gently squeezed out and discarded, chopped
1/3 C of sour cream
1/2 small can of sliced ripe black olives

Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Stir in salt to taste.
Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese.
Layer on the chopped jalepenos, chopped avocado, chopped tomato. Spoon on the sour cream. Top with sliced green onions and olives.
Serve immediately with tortilla chips.

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