A Quick & Fabulous Tex Mex Dip!

Tex-Mex Dip – Image: DashRecipes.com

I found this recipe in a circular in a newspaper called DASH. They always have interesting stories, recipes, etc… from what I’ve read it’s from Condé Nast and Parade, definitely a good read! One day I’m sitting in the sunroom drinking coffee and reading the paper (HEAVEN!) AND wondering what I’m going to make for dinner because it is literally TOO HOT TO EAT… nothing sounded good to us. Then along came this recipe. We like to refer to it as D I N N E R ! Ha ha… I made a few subtle changes, mainly by cutting the recipe in half, but I left the amount of lime juice. Also, I used low fat extra sharp cheddar cheese and low fat sour cream…I used regular refried beans (be careful, so many of them are full of ingredients that won’t make your body happy, like “partially hydrogenated lard”, really. Ugh…) I bought AMY’S ORGANIC REFRIED BEANS… and they were fabulous. The recipe calls for refried BLACK beans which I didn’t notice (thanks Mom!), so I have a can of Amy’s Organic Refried BLACK beans for next time!

One more thing… both of us liked it much more when it was chilled… and hey, GOOD TOMATOES makes this dip go from good to beyond awesome!

Here is my recipe… at the bottom I will pass you the original recipe…

TEX MEX DIP   (Yield: 2 as a meal or 4 as an appetizer)

1/2 of a 15.5 oz can refried beans (refried blackbeans or regular refried beans) (Update: last time I used a whole can… it was awesome!)

1 tablespoon lime juice

1/2 tablespoon water

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup low fat sour cream (Update: I now use non fat Greek yogurt! I truly can’t tell the difference!)

Guacamole made with 1 avocado and a wedge of lime juice (approx 1/2 cup)

1/2 cup 2% extra sharp cheddar cheese

1 good large tomato

1-2 green onions

Iceburg lettuce cut with a serrated knife (doesn’t turn brown)

Tortilla Chips for serving

My quick step-by-step:

Step one… Mix the beans, lime juice, salt, pepper and 1/2 tablespoon of water together and spread the bean mixture on a plate (for 1/2 recipe or a platter for a full recipe), then spread a layer of low fat sour cream (or Greek yogurt)… (this is where the original recipe said to make each layer smaller. I wholeheartedly disagree with that… make the layers the same. Otherwise you don’t end up with as many tomatoes, lettuce or cheese… jeez, can’t be jipped on the cheese of all things! It’s still pretty! I took these photos following directions…

Then I whipped up a little guacamole… I just used one avocado and a nice wedge of lime juice squeezed into the bowl along with some minced red onion, mush it up, mix it together and spread it on top of the sour cream layer…

Then continue layering with diced fresh tomatoes (They’re SO GOOD right now!), then a layer of green onions, then lettuce and finally cilantro (I don’t add this one usually… and it’s perfectly fine without it! Some people taste dish soap (Ivory for me) when they eat Cilantro… Fred loves it, I fall into the dish soap group… so I try to eat it sometimes, but ptooooey! (Great article on NPR about why some people taste soap when they eat cilantro… click the link to read!)

Update. 07/31/13 … and a quick recap…

Mix 1/2 – 3/4 can of refried black beans. I’ve found Amy’s brand to be the tastiest, but that’s me… mix the beans with the juice of 1/2 of a small lime and a tablespoon of water if you need it. Spread on a plate.

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Mix the guac that you make with 1 avocado and wedge of lime together with about 1/2 cup sour cream or Greek yogurt (I use low fat)…  (this is instead of spreading the sour cream, and then the guac) – Mix together and spread on top of bean mixture…

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Shred some sharp cheese, cut up some tomatoes… top the guac mixture with cheese and then tomatoes… (you can stop here and cover and refrigerate… then when you need it, do the next step… that’s if you’re making it ahead) we tend to enjoy it more when it’s cold, so this method works for us. If you don’t make this ahead and are going to eat right away, you could add the cheese on top of the guac, then the lettuce and then tomato, it would be pretty that way.

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Sprinkle some chopped green onions (OR you can put red onion, minced in the guac you mix up)

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Top with cut up lettuce (use a serrated knife so the lettuce doesn’t turn brown)

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Dig in… you won’t believe how good it is… mental note, even though I make this ahead and refrigerate and then add lettuce last, I will save some tomatoes to throw on top to make it pretty…

This is too good for words. Seriously!

Click for the original DASH recipe

Catch you back here tomorrow!

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