Layered Southwestern Dip With a Twist
photo by Stoblogger
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
-
Hummus Layer
- 1 1⁄2 cups roasted garlic hummus or 1 1/2 cups bean dip
- 2 cups red onions, chopped
- 2 tablespoons lime juice
- 1 tablespoon cilantro, fresh, chopped
- 2 1⁄2 teaspoons salt
- 1 cup sour cream
- 2 cups tomatoes, chopped
-
Arugula Guacamole Layer
- 3 large avocados, halved and pitted
- 1⁄2 cup tomatillo salsa
- 1 cup arugula or 1 cup spinach leaves, fresh and finely chopped
- 5 slices bacon, cooked and crumbled
- 1⁄4 cup cheese (finely shredded)
directions
- Hummus Layer. Use a 9-inch by 7-inch by 2 ½-inch (11 cup) rectangular baking dish. Spread the hummus (or bean dip if you prefer) evenly over the bottom of the dish.
- Red onion layer. Put the onions into a colander or strainer and rinse well under cool water. Shake dry and put into a small bowl. Stir in 1 Tbsp of the lime juice, cilantro and ¼ tsp of the salt. Arrange in a single layer over the hummus in the dish.
- Sour cream layer. Mix the sour cream with ¼ tsp salt. Spread in a layer over the onions.
- Tomato layer. Pat the tomatoes dry and mix with 1 tsp salt. Arrange tomatoes over sour cream.
- Guacamole layer. Scoop the avocado pulp out into a medium-size bowl. Coarsely mash with a fork. Stir in salsa, arugula, remaining 1 Tbsp lime juice and about 1 tsp salt. Gently spread the arugula guacamole over the tomatoes.
- Sprinkle with bacon and finely shredded cheese.
- Refrigerate up to 2 hours before serving.
- Serve with thick tortilla chips, sliced jacima, or vegetable sticks.
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RECIPE SUBMITTED BY
Stoblogger
Allen, TX
I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars!
But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things.
In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter.
Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking.
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