Not Your Typical Layered Dip

There are several things that drew me to this Layered Bean Dip. First off, the look of the dip. It’s not served in a glass casserole dish or trifle or giant glass bowl, with all the delicious layers viewed through the sides of glass. Secondly, it does not have the usual layers.

No this is a bean dip strutting its stuff. I love the presentation. So pretty, so inviting. I love all the colors. So fresh and crisp. You could make this dip served in one giant round serving plate, or an oblong plate or even a bunch of little plates scattered about your serving table.

You know me, I like anything with versatility. Who among us wants to be confined to a box – this is how you do it and that’s all there is to it. Sure, I get that some dishes require certain techniques. A Soufflé will not rise if not handled a certain way. But who says a layered dip can’t be served from a plate?

Besides, it’s National Corn Chip Day. Don’t you just want to take a giant scoop-style chip and dig in?

Layered Mexican Bean Dip
16 oz can Spicy Refried beans
1 1/2 cups Sour Cream, divided
1 tablespoon Taco Seasoning
1 cup Guacamole
1/4 cup shredded Lettuce
1 cup diced Tomatoes
1/2 cup sliced Black Olives
1/4 cup sliced Green Onions
1 cup shredded Mexican or Pepper Jack Cheese

Empty beans into a micro-wave safe bowl. Warm for about 30 seconds. Spread the refried beans on the bottom of large serving platter.

In a small bowl stir together 1 cup of sour cream and taco seasoning mix. Spoon the sour cream mixture on top of the beans and spread, leaving just a little of the bean edge exposed. Top the sour cream mixture with the guacamole, spreading out and leaving just a little edge of the sour cream layer exposed.

Stack the lettuce leaves together, roll into a cigar and shred the lettuce, set aside. Cut the tomatoes into quarters, remove the seeds and dice into small pieces, set aside. Drain the olives, set aside on paper towels to absorb and liquid. Trim the root ends from the green onions, then slice the remaining onion including the bulb. Scatter the lettuce, tomatoes, shredded cheese, sliced olives, and green onions over the top of the layered bean dip. Serve immediately with corn chips.