Layered Bean Dip

9 Layered Bean Dip

I've been making Layered Bean Dips since high school and they've always been a hit. Back in the day, I used to buy store bought guacamole (big mistake--I have yet to find any pre-made guacamole that tastes as good as homemade).

The layers I use, in general, include (in order from bottom layer to top):
1. Refried Beans (recipe below)
2. Mexican Blend Cheese
3. Guacamole (click here for recipe)
4. Jalapenos
5. Tostitos Salsa Con Queso
6. Black Olives
7. Sour Cream
8. Cheese
9. Chopped Tomato/Onion for garnishing

You can remove layers by taste--for instance, when I make this for kids, I leave out olives and jalapeno's. Personally, the key layers are refried beans, cheese, guacamole and sour cream.

1. Prepare the guacamole.
2. Empty 30 ounces of refried beans into a skillet with 3 tablespoons oil.
3. Spread out the refried beans and mix it together for 30 seconds.
4. Add 4 ounces of cream cheese and stir it together until the texture is consistent.
5. Optional Step--to make mine spicy, I add left over Taco Bell Hot Sauce. It really doesn't make it unbearably spicy, but adds a little flavor to the beans.
5. Chop 1 medium tomato and add to the refried beans.
6. After 2 minutes (make sure cream cheese is melted), pour the beans into a container.
7. Add a thick layer of Mexican blend cheese on top of the warm refried beans (the heat of the beans will slightly melt the cheese)
8. Add a layer of guacamole. Use a butter knife to spread it evenly.
9. Layer sliced jalapeno's on the surface of the guacamole. I use pre-sliced jarred jalapeno's.
10. Pour the entire 14 ounce bottle of Salsa con Queso on the jalapeno's. The consistency is kind of thick so you will have to spoon out the queso and use a butterknife to spread it evenly.
11. Add a layer of sliced black olives. Again, I usually purchase pre-sliced canned olives.
12. Add a layer of sour cream, using a butter knife to spread it evenly.
13. Add a layer of Mexican Blend Cheese
14. Garnish with any left over chopped onions, tomato's or olives

Avocado Eggrolls

Image Source: Cheesecake Factory Website

This is a close replica, albeit not identical, to Avocado Eggrolls served by the Cheesecake Factory. The filling is similar to guacamole wrapped in eggroll and served with an Indian style tamarind sauce--creating a delicious fusion appetizer.

While this recipe turned out great, my eggrolls were visually far from appetizing! Looks like next time I'll have to focus on learning how to wrap an eggroll! I got this recipe from Robbie's Recipes.

Ingredients for Avocado Eggrolls:
1 lrg. avocado - peeled, pitted, diced
2 Tbls. sun-dried tomatoes in oil - chopped
1 Tbls. minced red onion
1/2 tsp. chopped fresh cilantro
1 pinch salt
3 egg roll wrappers
1 egg - beaten

Equipment:
Cutting Board
Knife
Bowl

Directions for Avocado Eggrolls:
1. Peel, pit and dice the avocado.
2. Mince the red onion.
3. Drain sun dried tomato's making sure majority of the oil is gone. Chop the sun dried tomatoes.
4. Gently stir together the avocado, tomatoes, onions, 1/2 teaspoon cilantro, salt and sun-dried tomato
5. Distribute filling evenly onto the center of each egg roll wrapper.
6. Roll the eggroll wrappers.
7. Deep fry egg rolls in 375 degree's oil for 2-4 minutes until golden brown
8. Drain on brown paper bags
9. Slice egg rolls diagonally across the middle and serve with the dipping sauce (recipe below)

Ingredients for Sauce:
1 Tbls. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. tamarind pulp - see "Notes" below
1/2 cup honey
1 pinch ground saffron
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 cloves garlic
2 green onions
1 Tbls. granulated sugar
1 tsp. ground black pepper
1 tsp. ground cumin
1/4 cup olive oil


Equipment:
Microwave Safe Bowl
Fork
Bowl

Directions for Sauce:
1. In the microwave safe bowl, stir the white vinegar, balsamic vinegar, tamarind, honey and saffron.
2. Microwave the liquids for 1 minute.
3. Stir the sauce until the tamarind is dissolved.
4. Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, sugar, onions, pepper and cumin in a blender.
5. Pour mixture in a bowl and stir in the oil.
6. Refrigerate until ready to use.

Guacamole

The Best Guacamole in the World

I wanted to switch things up a bit and include a recipe that doesn't necessarily involve baking. Guacamole has to be one of my favorite foods. I love that essentially, it's just mixed raw vegetables. I think it's one of those foods that the beast in me could eat daily for the rest of my life without getting bored.

For those unaware, Guacamole is a Mexican dish that varies in it's ingredients from region to region. The most commonly accepted ingredients for "traditional Mexican guacamole" are avacado's, white onions, tomato, serrano peppers and lime juice (this ingredient is KEY in preserving the light green color of the mashed avacado). Historically speaking, Guacamole can be traced back to the Aztecs who referred to it as "ahuaca-mulli" which literally translates to avocado sauce. Due to the simplicity of the dish, the Aztec version is almost identical to the version we eat today!

The Aztecs believed avocado to be an aphrodisiac (I don't know about avocado's, but guacamole's sure work for me =P ). The Aztecs referred to the avocado tree as "Ahuactuatl" which literally translates to "testical tree". They believed that the fruit hanging in pairs on the tree resembled the male testicles and that the interior fruit part of the avocado had a sensuous texture.

Avocado's have numerous health benefits. Listing them would make this already long post unbearable. So just to name a few--lower cholesterol, prevent cancer, improve quality of skin and hair, etc.

Here is, in my opinion, the best Guacamole recipe in the world! The best part is, you can't go wrong with this recipe! If you like onions, just add more; if you hate them, just add less! This is one dish that can bu customized to any taste palette!

P.S. To prevent the guacamole from turning brown, use fresh lemon/lime and save the avocado pits and place in the guacamole.

INGREDIENTS:
Avacado
Tomato
Onion
Jalapeno
Lime/Lemon Juice
Cilantro
Kosher Salt

EQUIPMENT:
Knife
Cutting Board
Bowl
Utensil to Mash Avocado (Masher, fork, etc)

DIRECTIONS:
1. Dice tomatoes, onions and jalapeno.
2. Chop cilantro.
3. Cut avocado in half and remove pit.
Note: If the avocado is not soft on the outside, place it in a brown paper bag to soften overnight.
4. Take a spoon and remove the avocado from its shell.
5. Using a potato masher or fork, mash the avocado until it's chunky.
6. Add the diced and chopped vegetables into the chunky avocado.
7. Add salt/lemon to taste.
8. Serve with Tortilla Chips