Festive 5 Layer Mexican Dip

Festive 5 Layer Mexican Dip

This recipe offers a much needed update on the classic party dish. A combination of bold, fresh, cool and spicy layers are all bursting with flavor and color. This recipe is vegetarian and a great crowd pleaser. And while it looks like a lot of ingredients it actually does not take much time to put together.

Serves: 12 as an appetizer

Prep and initial cook time: 30 minutes. Cook time: 30 minutes. Total time: 1 hour

Ingredients

2 medium onions, chopped
3 large shallots, chopped
4 cloves of garlic, chopped
1 large butternut squash, peeled and diced
2 bunches of cilantro, soaked, drained and chopped, stems and all
2 limes, juiced
2 C Monterey Jack cheese, shredded
3 ripe avocados
1 15 ounce can of diced tomatoes, juice drained
3 cans of black beans, drained and rinsed
1 C vegetable stock or water
1/4 C Olive oil
2 1/2 C greek yogurt, creme fresh or sour cream
1/2 C salted and toasted pepitas (pumpkin seeds)
Tortilla chips or corn tortillas for dipping

Spices (see amounts below)
Salt and pepper
Ceylon cinnamon
Ground cumin
Chili powder
Chipotle pepper powder
Onion powder
Garlic powder
Mexican oregano

Instructions

Butternut Squash and Caramelized Onion Layer

1. Add chopped butternut squash, onions and 2 cloves of chopped garlic to a roasting pan
2. Toss with 1/8 C olive oil
3. Add to taste (a few shakes of each): cinnamon, cumin, chili powder, salt, pepper, chipotle powder, onion powder, garlic powder and mexican oregano
4. Roast at 425° for 25-35 minutes, stirring occasionally, until squash is soft and onions have caramelized
5. Remove from oven and mash together with a potato masher or fork

Refried Bean Layer

1. While the squash and onions cook, saute chopped shallots and 2 cloves of chopped garlic in 1/8 C olive oil in a heavy-bottomed pot over medium heat until translucent, stirring frequently
2. Add drained beans and continue stirring
3. Add in 1/2 C vegetable stock or water and turn heat up to high
4. Add to taste (a few shakes of each): cumin, chili powder, salt, pepper and chipotle powder
5. Continue cooking until most of the stock is absorbed, about 5 minutes
6. Turn off the heat and mash beans with a potato masher or fork
7. Stir in 1/2 bunch of washed and chopped cilantro

Avocado Cream Layer

1. In a food processor, blender or bullet, combine avocados, lime juice, salt, pepper,  1/2 C sour cream, 1/2 bunch chopped cilantro and 1/4 C water or vegetable stock
2. Add more stock/water as needed until you have a thick, creamy consistency

Sour Cream and Tomato Layer

1. In a medium bowl combine drained tomatoes, 2 C sour cream or yogurt, and 1/2 bunch of chopped cilantro
2. Add salt, pepper, cumin and chipotle powder to taste

Assembly

1. In a large square casserole dish greased with olive oil or spray, layer the black bean mixture on the bottom, then the avocado cream, the squash layer, the tomato and the sour cream layer
2. Top with cheese and pepitas bake in the oven at 350° for about 30 minutes or until cheese is bubbling and slightly golden
3. Serve warm with tortilla chips or warm corn tortillas (to warm tortillas layer them individually with damp paper towels or a damp kitchen cloth and throw them in the microwave or oven until steaming)

Enjoy!