layered mexican dip
A 7-Layer Mexican Dip is always a hit for Super Bowl gatherings. I have an old recipe that was passed along to me years ago and it's in the back of my mind while putting the ingredients together. Recently, I've been trying to make it a little bit healthier, replacing a few of the items with lighter options (Greek yogurt for sour cream, sliced avocados for guacamole), and adding a bit more protein in the form of grilled shrimp. Couldn't fit a 7th layer in this version, but is anyone counting?
Add you don't have to use chips to dig in- I usually put out endive or celery for a little low-carb crunch.
Layered Tex-Mex Dip
serves 6-8
For the shrimp:
3/4 of a pound of shrimp, peeled and deveined
2 tablespoons of Peruvian Lime olive oil from Pour Olive (regular olive oil can be substituted)
1/2 teaspoon of cumin
1/2 teaspoon finely diced shallot
salt and pepper to season
For the rest of the dip:
1 can of refried black beans (I love the Amy's brand for this)
1 pound of mixed bell peppers, red, orange and yellow. Rough chop.
2 garlic cloves, diced
2 tablespoons olive oil
Whole-fat plain Greek yogurt
16 ounces of your favorite guacamole, or 3 large ripe avocados, chopped roughly and drizzled with lime juice and a tsp of kosher salt.
8 ounces grated Manchego cheese
Turn on your oven to broil. While it's heating up, get a broil pan and lay out the shrimp evenly. Drizzle with the olive oil, then sprinkle with the rest of the ingredients. Broil for 3-4 minutes, until the shrimp are curled up and pink- be careful not to overcook. Let cook and rough-chop for the dip.
Heat the rest of the olive oil and sauce the garlic for 1 minute on medium heat, being careful not to burn. Add the peppers and saute for about 5 minutes, until just starting to brown.
Get out a medium-sized bowl or glass dish and start layering. First the refried black beans, then the guacamole/or sliced avocado. Next add the Greek yogurt, then the peppers, shrimp and finally the Manchego. Garnish with a bit of avocado and pepper and dig in.