Tuesday, January 11, 2011

11 Layer Dip - Go Ducks!

Well, we didn't have the finish I was hoping for last night. However, the Ducks took us to a whole new level overall for the season. Way to go team! Needless to say the town is a bit somber today in mood. For those Eugenians out there - doesn't this guy look like Frog???

A friend was kind enough to let us overrun his house and have a game day party (thanks buddy, you know who you are). Besides the kickass Watershed IPA keg from another local brewery, Oakshire, we definitely had enough food to last us most of the night.

My contribution - 11 layer dip! Oh my gosh, was it good.

These are the team spirit color deviled eggs my buddy did! Obviously, I fell off the cleanse band wagon.

You know who inspired me to make this my game dish? None other than the witty (hot) man himself, Nathan Fillion. He is one circle away from my social circle, oh so close! Like any good tweet stalker, I follow his tweet feed. And if you are also fan, you would have read his tweets about his own 7 layer dip recipe. Of course I added a few layers, always have to make it Panda-style! If ever so lucky, one day I'll share some of my dip with Nathan. Food that is! Get you're mind out of the gutter, pervs. ;)

11 Layer Dip

  • 1 can of Black Beans (you can refry these yourself at home with a little taco seasoning and chopped onion (1/4 of one)) or 1 can of Refried Beans
  • 1-2 tomatoes, diced
  • 1 small can of Green Chilies
  • Guacamole (homemade tastes best)
  • 1 container or Salsa (homemade tastes best, although store bought fresh works too)
  • 1 container of low-fat Sour Cream
  • 1 package of Shredded Cheese (Mexican style works) 
  • 1/2 bunch of Cilantro, chopped
  • 1 bunch of Green Onions, chopped
  • 1 small can of Black Olives, sliced 
  • 1 small can of JalapeƱos, sliced (jarred kind works too)
  • 1 packet of Taco Seasoning 
To make refried beans out of a can of black beans - over low-medium heat, add the can of beans to a small sauce pan. Mix in 2 tsp. of taco seasoning, 1/4 chopping onion, and cook for about  20 mins. As you continue to cook, remember to stir often and mash down the beans (wooden spoon works). Taste test and add more flavoring as needed. Remove from heat and spread over the bottom of a casserole dish. Let this cool before adding any other layers (unless you want to melt the cheese, see below).

If using pre-made refried beans, spread over the bottom of a casserole dish.

Next add the layer of diced tomatoes. If the tomatoes are too moist, de-seed prior to dicing.

Next add the small can of diced chilies. I sometimes also use part of this can to make the guacamole and/or refried beans.

Sprinkle a little bit of taco seasoning on top of these layers.

Next add the guacamole in one thick layer. Using the back of a spoon helps to spread the guacamole around.

Use most of the container of salsa to make the next layer.

Follow this up with the sour cream. The easiest way is to put little dollops all over the last layer and gently spread with the back of a spoon.

Sprinkle a tad bit more taco seasoning on top of this layer.

Next add the cheese. Go as crazy as you like. If you are serving the dish immediately and don't have time to cool the beans in step 1, then feel free to add the cheese on top of the beans to melt it.

Next add the chopped cilantro in one green layer.

Follow up with chopped green onions in another layer.

Sprinkle the black olives over everything in the next layer.

Add jalapeƱos as your personal taste allows (lots in my case) to the top of the dish. And presto - 11 layers!

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