Whenever I bring this layered Mexican-style dip to a party, I inevitably find a group of men hovering around it. I'll admit that I eat my fair share of it as well. I like to serve it with Fritos (the "scoop" kind). The picture above is a version without sour cream, 'cause hubby doesn't like it. He does love this dip, though, and has been known to eat it as a meal.
To make it, you'll need an 9x2-inch round or 8x2-inch square dish. The first layer is a can of Fritos bean dip. Spread this evenly over the bottom of the dish. Next, spread about 3/4 cup of a smooth guacamole, followed by 1/2 cup sour cream. Drain a can of Rotel tomatoes and chiles and spread these over the sour cream. A small can of chopped olives is the next layer. Finely grate enough colby-jack cheese to cover the top of the dip. (Some people also like to sprinkle sliced scallions on top.)
Dig in with your Fritos Scoops and enjoy!
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