I Am Baker

eight-layer dip

I am posting this in the wrong season.  I mean, technically speaking.  Does delicious eight-layer dip ever go out of season?  In this day and age we can get everything we need at the grocery store all year round it seems.  Even organic options!

Eight-Layer Dip

I just happen to have a little party coming up and this sounded like the perfect appetizer, even if it is closer to winter than summer.  This particular recipe comes from The Pioneer Woman’s A Year of Holiday’s cookbook, which is one of my favorites.

Eight-Layer Dip!

She adds roasted corn to her recipe which is genius.  I LOVE roasted corn and the idea of it added to 7-layer dip makes me  happy.  And bloated because I end up eating 57 million salty tortilla chips when this dip is around.

eight-layer dip

Ingredients

  • 6 Roma tomatoes, diced
  • 1 medium onion, diced
  • 1 jalapeno, seeded and diced
  • 1/4 cup of cilantro, chopped
  • 2 limes
  • pinch salt
  • 2 avocados, pitted, peeled, and diced
  • One 16-ounce can refried beans
  • 1 cup sour cream
  • 3/4 cup Cheddar cheese, finely grated
  • 3/4 cup Monterey Jack cheese, finely grated
  • 1 cup black olives
  • 1- 1 1/2 cups roasted corn kernels

Instructions

  1. Add first four ingredients in a medium bowl. Add the juice of 1 lime and pinch of salt.
  2. Stir to combine, set aside. (you have now made pico de gallo)
  3. Add avocado's to a separate bowl and mix in half of the pico de gallo. (this is chunky guacamole)
  4. Spread refried beans on to serving platter in a flat smooth layer.
  5. Add dollops of sour cream on top and carefully spread in an even layer over the refried beans.
  6. Add the chunky guacamole in dollops and then spread in an even layer.
  7. Add the olives and the grated cheese.
  8. Add roasted corn to pico de gallo and combine.
  9. Put pico de gallo on top of cheese layer. Squeeze remaining lime. (Use a much or as little as you would like. If you want to use less, feel free to set extra lime to the side and offer to guests to use at their discretion.)
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Recipe just barely adapted from The Pioneer Woman.

Eight-Layer Dip!

I am still debating on wether or not to serve these on a platter or in individual cups.  I like the idea of the cups, but people still need a plate for the chips right?  So I am not sure the extra efforts is worth it in the end.  If you have experience with this method I would love some insight!

Eight-Layer Dip!

Oh my word do I love this stuff.  I could eat it every single day of my life.  The only difference is that I omit the beans and make a layer of taco seasoned ground beef.  Which I can’t believe I just shared with you because people usually react in horror when I tell them I don’t like refried beans.

Here I go sharing an un-seasonal recipe AND confessing I am practically un-American with my dislike of refried beans. Don’t be made at me ok?  Just make this awesome dip and lets be friends again.

I Am Baker

My Favorite Hamburger

I have a little obsession with burgers.  For as long as I can remember, its my go-to meal at any restaurant we frequent.

I will pick a burger over a steak any day.

And this is my latest obsession.

An over-medium fried egg, fresh sliced avocado, and thick sliced Roma tomatoes on a grilled hamburger.

Dipped in our homemade ketchup of course!

So what is your favorite way to eat burger?