Layer dip reminds me of the glory days of college. One of my roommates {and dearest friends}, Emily, would always whip up a batch on Gator gamedays. Her raw-tomato-free dip quickly became my favorite gameday thing, Sunday thing, Tuesday thing. It wasn’t uncommon to convince her to skip class, make dip, stay in PJs, pop in a John Cusack flick, and dominate an entire 8 x 11 tray. It was college. It was lazy. It was perfect.
Fast forward to adulthood, I still use Emily’s general formula for layer dip: beans, cheese, salsa in lieu of tomatoes, taco seasoning, green chiles, etc., etc.. From her, I learned not to commit myself to seven layers, but to layer only the good {to me} stuff.
So this weekend, to kick-off college football season, I made a layer dip with the things I’m craving lately: chipotle salsa and green chiles. It’s smoky, spicy, a little more adult than the college version, and I have no doubt that it’ll be a hit!
Goooooo Gators!!
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Chipotle Layer Dip
By Published: September 6, 2015
- Yield: 8x11 Tray
Layer dip reminds me of the glory days of college. One of my roommates {and dearest friends}, Emily, would always whip up a batch …
Ingredients
- 16 ounces canned refried beans
- 8 ounces sour cream
- 2 tablespoons taco seasoning
- 1 cup chipotle salsa
- 1 avocado cubed
- 4 ounces canned, diced green chiles
- 1/2 lime juiced
- 6 ounces monterey jack cheese shredded
- tortilla chips for dipping
Instructions
- Evenly spread refried beans at the bottom of an 8x11 pan.
- In a small bowl, mix sour cream and taco seasoning.
- Place dollops of sour cream mix over the refried beans and gently spread until beans are covered.
- Gently spoon salsa over sour cream.
- In a medium sized bowl, mix avocado, chiles, and lime juice.
- Spoon avocado mixture over salsa.
- Top with shredded cheese.
- Refrigerate for 30 minutes before serving.
- Serve with tortilla chips.
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