An update on this classic tailgate dish. Chips and dip are essential party food, but it doesn't have to be fancy to be delicious. Fresh, quality ingredients and plenty of flavor make for an easy appetizer or snack that everyone loves.
Course Appetizer, Snack
Cuisine American, Mexican
Prep Time 24 minutesminutes
Cook Time 6 minutesminutes
Servings 12servings
Ingredients
Bean Layer
1tspolive oil
4ozchorizo pork sausage
116 ozcan refried beans
2Tbpico de gallo liquid
Sour Cream Layer
2Csour cream
1 -3tspchipotle chili powder*
zest of 2 limes
½tspsalt
Mashed Avocado
4ripe avocados
1small jalapeno
juice of 2 limes
Toppings
1Cstore-bought pico de gallo
1Cshredded pepper jack cheese
1 2.25 ozcan sliced black olivesdrained
cilantroroughly chopped
Instructions
To make the bean layer, heat a small pan over medium-high heat. Once hot, add the oil and the chorizo to the pan. Cook for about 6 minutes, stirring occasionally.
Once the chorizo is browned, turn off the heat and allow it to cool for a few minutes. Then place the chorizo in a small food processor and grind to a fine crumb. If you don't have a processor, you can finely chop by hand.
Place the chorizo and refried beans into a small mixing bowl and stir well to combine. Add 1-2 Tb of pico de gallo liquid to the beans and mix well so that they have spreadable consistency. Place the bean layer on the bottom of the dish.
Mix together the sour cream, chili powder, lime zest, and salt. Spread over the bean layer. Place in the refrigerator while you smash the avocados to let the sour cream firm up a bit.
Half each avocado and remove the seed. Remove the skin and place the avocados into a large mixing bowl. Using a potato masher, smash the avocados until they are mostly smooth. Add the juice from 2 limes, and combine with a spatula. Half the jalapeno and remove the seeds and stem. Mince finely and add to the avocados.
Take the dish out of the fridge and spread the mashed avocados over the sour cream layer. Top with pico de gallo then shredded cheese, sliced olives and cilantro to suit your taste. Serve with tortilla chips.
Notes
This dish can be made into 8 individual servings (approx. 1C per serving) or family-style in a 2-quart glass dish.* Chipotle chili powder has heat unlike regular chili powder as it's made from jalapenos. The amount of chipotle chili powder you use is totally up to you. If you like spicy, I would recommend all 3 teaspoons, but if you're feeding a crowd, I would lean closer to 1-2 teaspoons. You can also switch to regular chili powder if you prefer no heat at all.