I realize I should have posted these in May instead – but this is a great snack/side dish for summer too! We made all this for our Cinco de Mayo celebration and it turned out really yummy! So give it a try!
DeDe Smith
A Cinco de Mayo Celebration!
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Ingredients
- 1 can Refried Beans
- 1 can Diced Green Chilies
- Ground Cumin, to taste
- 3/4 cups Grated Sharp Cheddar Cheese
- 1 cup Sour Cream
- 1 cup Guacamole
- 3/4 cups Monterey Jack Cheese
- 1 can Black Olives
- 1 cup salsa
- 2-3 avocados, depending on size. Peel, pit and mash
- Juice of 1 lime
- 1/2 c diced onion
- 3 Tbsp cilantro, chopped
- 2 tomatoes, diced
- 1 tsp minced garlic
- 1 pinch cayenne
- 1 tsp salt
- 1 can Whole Tomatoes With Juice
- 2 cans diced Tomatoes And Green Chilies)
- ¼ cups Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- ¼ tsp Sugar
- ¼ tsp Salt
- ¼ tsp Ground Cumin
- ½ cups Cilantro (more To Taste!)
- ½ whole Lime Juice
Instructions
Layer Dip:
Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.
Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath. The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives. Lastly, place a generous layer of salsa.
Salsa:
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
Guacamole:
In bowl, use a fork to mash together the avocados. Add in the lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour or serve immediately.
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On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
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