mexican layered dip

mexican layered dip is my way of celebrating the superbowl.  however, we don’t really celebrate the superbowl because we don’t own a tv and therefore can’t really watch it.  in the event that we are invited to watch with someone else, i take a book or cross stitch and set it down just long enough to watch the commercials.  for me, the superbowl is an excuse to make party food.  so last night, i made a batch of this amazing dip, made a mess of homemade baked corndogs, and we propped up on the couch and watched inspector poirot on the laptop. happy superbowl sunday to us.

mexican layered dip

1 16 oz can of refried beans

1 1/2 cups of medium salsa, preferable chipotle if you can get it; if not add 1 minced chipotle chili to the salsa

1 t chili powder

1 t cumin

3/4 t dried oregano

3/4 c sour cream

1/2 c mayonnaise

1/4 c finely chopped purple onion

1/3 c chopped fresh cilantro

1 t onion powder

1 small red bell pepper seeded and chopped

1 c grated sharp cheddar cheese or pepper jack

1 fresh jalapeno chile, seeded and sliced into rounds.  if  you can stand the heat, don’t bother to seed them.

combine the refried beans, 1/4 cup of the salsa, the chile powder, cumin, and oregano in a medium bowl.  spread evenly over the bottom of a 9″ round ceramic casserole dish.

combine the sour cream, mayonnaise, red onion, cilantro, and onion powder in a small bowl.  spread over the top of the beans.

combine the bell pepper, the remaining salsa and gently spread over the sour cream mixture.  top with the cheese and jalapeno.  refrigerate for 1 hour.  for best results make a day ahead.   serve with blue and yellow corn tortilla chips.

~adapted from the bride and groom first and forever cookbook (which everyone must have in my opinion) by mary corpening barber and sara corpening whiteford