Today is National Tortilla Chip Day. Now last year, we made our own Tortilla Chips to celebrate the day – and that was fun. My guys love it when I make our chips. But what’s the point of chips without a dip?
I don’t know about you, but I’m a huge fan of bean dips and layered dips and dips with all sort of textures going on. When we eat at our favorite Mexican Restaurant, they always bring a big basket of freshly fried chips, a bowl of Salsa and a bowl of bean dip. We like to double-dip in that you get some salsa and bean dip on the same chip. Yum!
Here you don’t need to double dip your chip, dig in and get every layer. Now I ask you, is there a better way to enjoy National Tortilla Chip Day? Maybe, but let’s start here.
Five-Layer Bean Dip
1 (16 oz) can Spicy Refried Beans
1/4 cup Pico de Gallo
1 cup Cheddar Cheese
3 Green Onions
1-1/2 cups sour cream
1 cup Guacamole
1 bag Tortilla Chips
Cilantro, for garnish
In medium bowl, mix refried beans with Pico de Gallo. Set aside.Grate the cheese, set aside. Chop the green onions, set aside.
In 12- or 13-inch rimmed casserole dish or serving platter, spread bean mixture out in a thin layer.
Spread sour cream over bean mixture, leaving about 1-inch border of beans around edge. Spread guacamole over sour cream, leaving border of sour cream showing.
Sprinkle cheese over guacamole. Sprinkle onions over cheese. Serve immediately, or cover and refrigerate until serving.
Just before serving, insert a few chips into the center of the dish to give dimension. If possible, sprinkle some Pico de Gallo and green onion around the rim of the dish for contrast. Garnish with a few sprigs of cilantro. Serve with tortilla chips.
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