Seven Layer Mexican Dip

Ingredients

What is it about with tortilla chips? Some people like the thin ones. Some people swear by the thick ones. Some people only like the white corn. However you like the chips, serve this with your favorite tortilla chips.

Oh, and the title calls this "Seven Layer ..." but its sort of hard to tell how many layers there are the way I make it. For example, the typical recipe calls for guacamole but I prefer to sort of construct this from avocados and stuff in place. Does that make one layer or three? But if you take the "Seven" metaphorically, it all comes out fine.

On a large plate (14 inches) or a large casserole dish you spread these layers:

Layer 1 - beans and chile

Beans, Chile, Onion and Avocado

• 20.5 oz can refried Black Beans - The first layer is formed by spreading the can of refried beans evenly across the plate. (I saw some recipes where the beans were mixed with sauteed shallots or onions and green chile before cooling and spreading on the plate. I didn't try it, but it sounds good even though it adds a lot of work.)
• small can green chile, chopped - sprinkle the bits of chile around over the beans. You can use more than one can or use 1/3 cup of the frozen chopped green chiles available some places. In the pictures, I used a jar of Poblano chile strips chopped up.

Layer 2 - guacamole (sort of)

• 1 Tbsp finely chopped red onion - Spread around over the beans.
• 2 Med or Large Avocados - Cut in half, remove the seed, peel and chop coarsely. Then spread this around over the beans.
• ground paprika - sprinkle a dusting over the avocado
• salt - sprinkle a bit over the avocado
• 2 Tbsp Lemon juice - drizzle this as evenly as possible over the avocado and then spread the avocados around to even them up 

Layer 3 - taco dip

•  1 cup sour cream - put this in a small mixing bowl or large measuring cup
• 1/2 cup mayonnaise -  stir in
• 1 Tbsp powdered New Mexico red chile - This is not the typical "chili powder" which is a mixture of red chile powder, garlic, cumin and such. If you must use that, put a bit more and remove the garlic powder.
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp Mexican oregano flakes
• 1/2 tsp ground paprika
• 1 1/2 tsp ground cumin
• 1 tsp salt
• 1 tsp ground black pepper

Note that I really use whole cumin and black pepper and put all the dry spices in my spice grinder and pulverize them. It's fresher. But you can use the already ground spices too.

Stir this together until mixed evenly. It should have a light, brick red tint. Then spread it carefully over the avocado mixture in layer 2.

Layer 4 - Cheese

Taco Dip and Cheese

• 1/2 cup shredded mozzarella cheese - sprinkle evenly over the top
• 5 oz Cotija cheese, well crumbled - sprinkle over the top. This is a crumbly Mexican variety of cheese with a tangy flavor. Substitute half Feta and half cheddar or just double the mozzarella if you don't have it available.

Layer 5, 6 and 7 - vegetables

•  6 oz can sliced black olives, drained thoroughly - disperse evenly over the top.
• 2 or 3 medium tomatoes chopped coarsely - sprinkle with salt and pepper, let set for a minute or two, drain off the liquid and then spread evenly, again, over the top
• 1 bunch green onion tops, chopped - spread artfully over the top

You can serve this immediately. Or you can put a wet paper towel over the top, seal it in plastic wrap and chill in the refrigerator for up to a few hours. Leave it too long and the avocados start to darken while the tomatoes wilt and give up their liquid.

Serve with tortilla chips (of your own choosing).

Rice w/ Indian Spices

I put a few recipes together for this one. Because of the turmeric, the rice turns a festive yellow color. This is really good with the "Indian Chicken" recipe from Feb 2012.

Put the following in a large skillet over medium heat.

• 3 tablespoons olive oil
• 1/2 medium onion, chopped medium
• 2 cloves garlic, minced
• 2 tsp minced fresh ginger which is about an inch of ginger root(or add 1/2 tsp powdered ginger when you add the spices in a bit)

Saute until the onion is translucent. Then add the following all at once.

• 1 tsp cardamom (or 8 whole cardamom seeds)
• 1 tsp crushed coriander seeds
• 1 tsp whole cumin seeds
• 1 tsp ground turmeric
• (optional: some red pepper flakes for spiciness)
• 1 or 2 cinnamon sticks, broken in half
• 10 whole cloves
• 1/2 teaspoon powdered ginger (if you didn't chop up the fresh ginger previously)
• 1 bay leaf  
• 3-4 whole Indian green chile pods (small and very hot)

Stir together and then add

• 2 cups basmati rice

Fry the rice in the oil mixture stirring and turning. The rice will lose its white and become almost clear. Some will get a little brown. Stir enough to not let it get too brown.

Add the following and stir:

• 1/2 cup white wine (the drinking kind)
• (option: add a handful or raisins, craisins or some coarsely chopped apricots at this point for some sweetness.)

Then add the liquid a cup at a time. Stir and bring it to a simmer. When the rice absorbs most of the liquid, add another cup. At the end, you may need a bit more or less to cook it to the right softness for you. Taste the rice to see when its soft all the way through. (Hint: It goes a little better if you microwave the liquid so it is warm already when it is added to the pan. You have to warm it all up at the start as there is no time while working.) This process is the similar to that used with some Spanish Rice recipes and Risotto.

• 4 cups water or chicken broth or vegetable broth

 When the rice is soft, remove from heat and add the following.

• Salt to taste
• Ground pepper

Serve from the pan or move it to a suitable bowl and serve immediately.

Alternative:

If you want, you can take the rice off when it gets to where it isn't crunch in the middle. Then put it all in a casserole dish, cover with foil and bake at 350 degrees F for 15-20 minutes. This may work better for timing your meal if you have other things to prepare. You can also fill the casserole dish, cover with foil and keep in the refrigerator. If it starts cold, you are going to need to bake it at least an hour at 350 degrees F. Serve directly from the dish.