Fresh 7-layer dip

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.
Fresh 7-layer Mexican dip
Super tasty, very impressive, good as an app or a standalone meal.
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!
You’ll need:

Beans: 

  • 1/2 lb. chorizo
  • 1 15 oz. can black beans
  • 1/2 c chicken broth
  • Salt and pepper, to taste

Layers:

  • 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 🙂

Sour cream: 

  • 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

Get cooking:

Beans:

  1. Heat a pan over medium-high heat, add chorizo and cook 5-7 minutes, until browned and fully cooked.
  2. Add beans and stock, cooking for 5 minutes until stock reduces.
  3. Mash beans and set aside to cool.

Sour cream:

Mix ingredients together, adding salt or more lime juice as wanted.

Assemble the dip:

  1. Spread the beans on the bottom of a 9-inch pie plate or cake pan.
  2. Top with guac, salsa, sour cream and cheese.
  3. Serve with your favorite tortilla chips or veggies.

Awesome Avocado, Prosciutto and Goat Cheese Appetizer

This recipe comes from my friend Merrill, who is gluten free and has stretched me so much in what I cook lately. She made it a couple of years ago for Halloween because it was called “witch’s fingers,” and it was hands down one of the best dishes at the whole party. Every single time since then, when we have a big family dinner and she asks what to bring, this is on the menu. The creaminess of the avocado, the bite of the goat cheese and the saltiness of the prosciutto are amazing together. Add a little heat from some smoked paprika and it’s a winner. These are gluten free, and I would imagine you could thin slice some cucumber and use that to replace the prosciutto for a vegetarian option (I’ve never tried this though – disclaimer. I would imagine you’d want to add some salt.) I have to stop myself from eating the entire platter myself. These are a winner at any party, even if it’s a party of 1.

You’ll need:

  • 3-4 large avocados (you’ll want them in the firmer side of ripe)
  • 1/4 pound prosciutto (That’s what you’ll need for the recipe – I recommend getting a ½ pound so you have extra for snacking while you’re making these.)
  • 4 oz goat cheese
  • 2 T smoked paprika
  • Lime juice

Get cooking:

  1. Slice the avocado in half, remove the pit. Gently, with a large spoon, scoop the flesh away from the peel.
  2. Stuff center of avocado with goat cheese. Slice each half into 3-4 wedges.
  3. Cut prosciutto slices in half and wrap around avocados.
  4. Arrange on a platter, sprinkle with paprika and lime juice, and serve!