Everyone loves a delicious seven-layer dip, and we just had to make ours with some tasty twists. First, we added vegan Thrilling Foods Bakon to our refried beans. Then, we mixed local chimichurri into the Umpqua sour cream, and topped it off with our fresh made guacamole and Market Kitchen Hot Salsa. This definitely hits the spot, so grab some chips and dig in!
Serves: 4
Difficulty: easy
Prep time: 15 minutes
Cook time: 15 minutes
Diet: Vegetarian, GF
Ingredients
Bakon Refried Beans
4 slices Thrilling Foods Bakon (or bacon), chopped
2 cans pinto beans (drain ONE)
1 T chipotles, chopped
Pinch salt/pepper
Layer Dip
2 ripe avocados, pitted, peeled
½ c fresh cilantro, divided
1 lime, zest and juice of
½ t kosher salt
Pinch each chili powder, garlic powder and onion powder
1 c Market Kitchen Hot Salsa, divided
2 c sour cream
¼ c La Portena Chimichurri
2 c Tillamook Cheddar and Monterey Jack cheeses, shredded
2 Roma tomatoes, diced small
1 bunch green onions, chopped
¼ c pickled jalapeños, sliced
½ c shredded radish
Steps
For beans, cook chopped bakon until golden in small sauce pot; add can of drained beans to bacon/fat and heat through, mashing roughly. Add remaining can of beans (not drained), chipotles, salt and pepper. Heat through and set aside. Mash avocados, half of cilantro, lime zest/juice, salt and spices and set aside. Combine sour cream with chimichurri and chill.
Assembly: spread warm beans in bottom of serving dish/casserole. Top with guacamole, sour cream, salsa, cheeses, tomatoes, green onions and jalapeños. Garnish with shredded radish and remaining cilantro. Serve with chips and hot sauce as desired.
