Blackout Dip: Kate’s Layered Taco Dip

I find myself making my layered taco dip frequently for gatherings. It’s a popular dish that everyone seems to enjoy. My husband loves it too. I used to make a batch for the two of us to sit down and eat for dinner. In fact during the first night of the Northeast Blackout in August 2003, we sat on our couch in our Manhattan apartment finishing the layered taco dip we had started the night before (that would have spoiled in the fridge), and drinking the leftover margaritas (that would have melted in the freezer).

This is a flexible dip, as different layers can be added and omitted based on your personal preferences. I think everyone has their own version of Layered Taco Dip. Some include seven layers; some have nine. I have seen some recipes that mix cream cheese with sour cream. When I made this the other day, I actually added Greek yogurt as I was short on sour cream. Whichever way you choose to make yours, I beg you leave out the black olives if you’re serving to a crowd. I find it hard to find someone who is a fan of black olives. If you ever watch people at a party eating layered taco dip, notice how they take their tortilla chips and try to scoop around the olives, leaving a pile of black olives for clean up. You can hold the olives, and instead garnish with chives, green onion, cilantro, and/or chopped jalapeño. This dip doesn't keep well for long, so it's best to make this right before serving.

Kate’s Layered Taco Dip
Ingredients
1 (16 oz.) can refried beans (I use fat free vegetarian beans)
1 (16 oz.) container of light sour cream
1 (1 oz.) package low-sodium taco seasoning
½ recipe Kate’s Chunky Guacamole
2 cups shredded cheese (Mexican or Taco variety – one that includes Monterrey Jack and Cheddar)
3 tomatoes, diced
¼ cup chopped chives or green onion

Directions
Remove beans from can and to remove excess liquid, drain in a colander lined with paper towel. Spread beans on a large platter.

In a small bowl, mix sour cream with taco seasoning. Spread on top of beans, leaving the edge of the beans visible.

Make ½ recipe of Kate’s Chunky Guacamole. Carefully spread on top of sour cream, leaving the edge visible.

Sprinkle cheese on top of guacamole, and top with tomatoes. Garnish with chives or green onion. Serve immediately with tortilla chips.

California Dreamin': Kate's Chunky Guacamole

Our friend, Trent, posted a comment the other day saying that my blog reminded him of the fresh produce we’re able to enjoy in this geographic region during this time of the year. (He’s currently living abroad, and has been for quite some time now.) I think that one of the interesting things about being in other cities is not only seeing what different kinds of cuisines people enjoy, but also what local produce they have access to. This can create a little jealousy, while also making you grateful for what you have.


Whenever possible, I enjoy visiting farmers’ markets in other cities. California, in particular. I am still so amazed that they can walk to the market and purchase fresh lemons, limes, oranges, and avocados that are straight from the farm (that haven’t rolled around in the back of a truck for a week). When I was talking with a colleague about this, he informed me that when he lived in Miami, he had an avocado tree in his backyard. He had so many avocados he didn’t know what to do with them! (If he had shipped them up here, he would have made a lot money!)

Being that they aren’t grown locally, avocados can be a little pricey in these parts, but they are oh, so worth it! I love putting avocados on a sandwich, a salad, and making everyone’s favorite dip – guacamole!

I have spent several years experimenting, and fine-tuning my recipe. We’ve eaten at several restaurants where the guacamole is delicious (Lime in Denver, Dos Caminos in NYC), however my husband and I think that my version holds up to those quite well. (And ordering tableside guacamole is always interesting because you can actually see what they are putting in to the dip!) What’s fun about guacamole is that you can add or omit ingredients based on your own taste buds. If I’m serving to a crowd at a party, I go easy on the garlic. If children are going to be trying it, I omit the jalapeño.

Kate’s Chunky Guacamole
Ingredients
4 Ripe Haas avocados
1 Roma tomato, diced
1 Garlic clove, minced (optional)
¼ Cup Onion, diced
¼ Cup Cilantro, coarsely chopped
1 Lime, juice and zest
½ tsp. chili powder
1 Jalapeño, seeded and minced (optional)
½ tsp. garlic powder
½ tsp. freshly ground black pepper
¼ tsp. kosher or sea salt

Directions
Zest lime, set aside, and juice lime.

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. Pour lime juice over avocados. Using a potato masher, mash the avocados with the lime juice, chili powder, garlic powder, pepper, and salt, leaving them partially chunky. With a spoon or spatula, fold in tomato, onion, minced garlic, jalapeño, lime zest, and cilantro. Serve immediately, or press a piece of plastic warp down on guacamole and refrigerate until serving.

Serve with tortilla chips, or to accompany an entrée.