You guys. This dip. ZOMG it’s like someone took your grandma’s 7-layer dip and gave it to a gourmet chef, who slapped it into shape like a boot camp sergeant. Not gonna lie: this dish requires a lot of stuff. But start to finish, I’d say this is doable in under an hour, if your chopping and multitasking skills are on point. (My wine handicap added a bit of time.) Technically, this dip is only 5 layers, but you can always add some tomatoes or olives or whatever else you like on your tacos.
This thing is a showstopper – the best appetizer at any party and totally appropriate for dinner, all on its own, with chips. Not kidding. It also goes pretty well with this. Thanks to Annie’s Eats for the recipe!
- 1/2 lb. chorizo
- 1 15 oz. can black beans
- 1/2 c chicken broth
- Salt and pepper, to taste
- 1 1/2 c guacamole (Either prepared or homemade.)
- 1 c fresh salsa (I used this fresh tomatillo salsa, but use your favorite.)
- Crumbled queso fresco or shredded pepper jack cheese – as much as you want 🙂
- 1/3 c sour cream (or plain greek yogurt)
- 1 chipotle in adobo, chopped (seeded if you don’t want it super spicy)
- Juice from 1/2 a lime
- Heat a pan over medium-high heat, add chorizo and cook 5-7 minutes, until browned and fully cooked.
- Add beans and stock, cooking for 5 minutes until stock reduces.
- Mash beans and set aside to cool.
Mix ingredients together, adding salt or more lime juice as wanted.
Assemble the dip:
- Spread the beans on the bottom of a 9-inch pie plate or cake pan.
- Top with guac, salsa, sour cream and cheese.
- Serve with your favorite tortilla chips or veggies.