Mexican Layer Dip

My daughter recently had a camp out with a few friends in our backyard. They slept in a giant, 14-person tent. What fun! 🙂 The camping was combined with another event on their summer bucket list- a “dip-night.” (inspired by TikTok 😉 )

The girls each contributed a different dip, savory or sweet, to create the feast. We made this Mexican layer dip and served it with tortilla chips and Trader Joe’s corn dippers. The recipe was adapted from ThePioneerWoman.com. I loved that her version incorporated warm beans as the base of the dip. It was an easy crowd-pleaser.

• 1 can refried beans (I used Trader Joe’s Fat Free Refried Beans)
• hot sauce, such as Tabasco or Cholula, to taste (I omitted it for this crowd)
• 1 can diced green chilies (I used Trader Joe’s mild green chilies)
• ground cumin, to taste
• 3/4 to 1 cup grated cheddar cheese (mild or sharp)
• 1 cup sour cream
• freshly made guacamole (about 1 cup)
• 3/4 to 1 cup Monterey Jack Cheese
• 1 cup Pico de Gallo (I used Trader Joe’s)
• 1 can sliced black olives (I omitted them)
• kernels from 1 ear of corn
• chopped cilantro, for garnish, optional
• sliced or diced jalapeños, for garnish, optional
• tortilla chips (and/or other corn chips), for serving

1. Begin by heating the refried beans in a small pan over medium-low heat.
2. Add one or two dashes of hot sauce, if using, and a small can of undrained diced green chilies. Stir well.
3. Sprinkle the bean-chile mixture with a little bit of ground cumin. Stir to incorporate.
4. Spread the beans on the bottom of a glass bowl or high-sided or wide serving dish.
5. Sprinkle the shredded cheddar evenly over the top.
6. Next, dollop the sour cream over the cheese. Spread it into a single layer, as much as possible, being careful not to disturb the cheese underneath.
7. The next layer is the guacamole. (I used my favorite guacamole recipe (link above) using 2 avocados and garlic-chipotle salsa. This time, I omitted our traditional add-ins of chopped tomatoes and red onions.)
8. Next, sprinkle an even layer of shredded Monterey Jack cheese over the guacamole.
9. Top with a generous layer of Pico de Gallo.
10. Sprinkle chopped black olives over the top, if using.
11. Microwave an ear of fresh corn for 1 minute on high. When cool enough to handle, place upright in a bowl and slice of the kernels. Sprinkle the kernels over the top as the final layer.
12. Garnish with jalapeños and cilantro, if desired. Serve with tortilla chips.

Curly Fries

I am not a huge French fry person, but I do love curly fries. 🙂 When my husband surprised me with a spiralizer, I planned to use it to make zucchini noodle dishes… Somehow, curly fries moved to the top of the list. Zucchini noodles will be next!

This recipe was adapted from Ree Drummond, via Food Network.com. I think that they were especially delicious because of the seasoned batter. This recipe would be amazing with sweet potatoes too.

Yield: 4 to 6 servings

For the Potatoes:

• 3 large potatoes (I used Yukon gold)
• Vegetable oil, for deep frying (about 3 liters- I used a combination of sunflower and canola oil)
• Kosher salt

For the Batter:

• 1/2 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon seasoned salt (I used Slap Ya Mama creole seasoning)
• 1/2 teaspoon cayenne
• Kosher salt and freshly ground black pepper

1. For the potatoes: Using a medium-size spiralizer, cut the potatoes into fries and soak in water in a container for 1 hour in the refrigerator.
2. For the batter: Combine the flour, paprika, seasoned salt, cayenne, some salt and pepper and 1 cup water in a measuring cup and pour into a large resealable plastic bag.
3. Drain the fries in a colander and pat dry. Break the long strands into smaller portions.
4. Put the cut potatoes in the bag with the batter and massage to make sure they are coated thoroughly with it. Set aside for 30 minutes so the fries can absorb all the flavors.
5. Prior to frying, drain the batter-soaked fries in a colander set over a bowl.
6. Heat about 3 inches of oil in a heavy-bottomed pot over medium heat to 365 degrees F. (I used a deep pasta pot and a deep-frying thermometer.)
7. Cook the fries in batches until golden and crispy, about 2 to 3 minutes per batch.
8. Remove with a slotted spoon or Asian kitchen spider and drain on a paper towel-lined plate or rimmed baking sheet.
9. Sprinkle with salt and serve immediately.