mexican-inspired seven layer dip
tasteovers by jackie
tasteovers by jackie
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Ingredients

  • 16 servings Superbowl party, anyone? Whether you’re hosting a gathering or going to one, here’s the app that’ll be sure to please everyone. It’s basically a Mexican layer dip with a few new twists—which is why I call it “inspired.” Frankly, I make dip for casual get-togethers more often than anything else because it’s always demolished, in a good way. But I prepare a different version every time I whip it up. This is my new translation—and my new favorite. The grapes on top … love! And the quark in it will surely raise some eyebrows—it’s simply a fresh European-style cheese that’s like a super creamy cottage cheese. Let me know if your dip gets demolished, too!
  • 1 (8-ounce) package organic Neufchatel cream cheese
  • 1 (16-ounce) can organic vegetarian refried black beans
  • 1 jalapeno pepper, with some seeds, minced
  • 2 Hass avocados, peeled, pitted, and diced
  • Juice of 1/2 lime (1 tablespoon)
  • 3 tablespoons minced red onion
  • 3 tablespoons finely chopped fresh cilantro
  • 1/4 teaspoon sea salt, or to taste
  • 8 ounces plain quark (creamy European-style fresh cheese) or 2% Greek yogurt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups shredded organic Monterey Jack cheese (6 ounces)
  • 5 scallions, green and white parts, thinly sliced on diagonal
  • 1 cup red seedless grapes, thinly sliced*
  • Makes 16 servings 1 (8-ounce) package cream cheese
  • 1 (16-ounce) can refried beans
  • 2 avocados, peeled, diced
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeno pepper, without seeds, minced
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons taco seasoning mix
  • 2 cups shredded Cheddar cheese (8 ounces)
  • 4 scallions (green onions), thinly sliced
  • 2 medium tomatoes, diced

Instructions

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