Sunday, June 30, 2013

Rosie Makes A Festive Layered Dip.

 Here's a festive, layered, Mexican-inspired dip
just in time for your Fourth of July picnic.

The bottom layer is a seasoned black bean purée.
Next is a layer of corn
followed by a zesty guacamole tier
and the topping is doctored sour cream
along with black olives, roasted red peppers,
chopped tomatoes, sliced serrano chilis,
and grated cheddar cheese.
Let's start with the guacamole.
 Rosie's Guacamole
 1 avocado
1 tomato
juice of 1 lime
 1/4 cup chopped red onion
freshly ground salt and pepper

Juice the lime and add in the avocado,
mashing with a fork and
tossing to coat with the lime juice.
The acid will not only give flavor to the guac,
it also keeps the avocado from oxidizing and turning brown.
Peel, seed, and juice the tomato.
Chop the tomato and red onion.
Add to the mixture.
Season with freshly ground salt and pepper to taste.

Looks like ice cream.
Pistachio ice cream.
 Neither the skin nor the seeds is digestible.
I get rid of them and the juice.
I only want tomato pulp.
The juice waters everything down.
 Add the chopped tomatoes and ...

 ...  that much of a red onion ...

 ...  chopped.

 Mix and mash until you get the consistency you like.

 I prefer a bit of chunk in my guac.

 Cover with plastic wrap touching the surface
of the guacamole and refrigerate.

Next up, black bean purée.
 Black Bean Purée
1 cup cooked black beans
1/4 tsp adobo seasoning
1/4 tsp fajita seasoning
1/2 tsp chili powder
2 cloves garlic, peeled
1 jalapeno (Remove ribs and seeds if you don't want the heat.)
3 TB vegetable oil
1 tsp Texas Pete
1/2 tsp cider vinegar
salt and pepper to taste

For the record, I never use canned beans.
I do not like canned beans.
And I never soak my beans overnight 
like the instructions say to do.
I simply rinse them well,
then add them to boiling, unsalted water.
Mr. Hawthorne learned from Food Network
that salting makes the skins come off.
I simmer the beans for 20 minutes,
then pour out the water,
rinse the beans well,
until the water runs clean,
and return them to boiling water
and simmer for another 20 minutes or so until done.
Rinse and drain beans.

Give the garlic and jalapeno a coarse chop
and add to a processor along with the beans
and the rest of the ingredients.
Process away until you have a nice purée.


 Evenly spread the black bean purée
in a pie dish.

 Add a layer of corn.

 Spread on the guacamole.

Now, for the doctored sour cream.
 Seasoned Sour Cream
heaping cup of sour cream
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
salt and pepper, to taste
sprinkling of cayenne, to taste
 Mix all ingredients.

 I taste-tested and decided to add the cayenne for good measure.

 Spread the sour cream mixture over top of the guacamole.

 Now, for the toppings:
  •  sliced serrano peppers
Remove the white part and the seeds
to get rid of the heat, if you want.
And please, be sure you wash your hands.
  • peeled, seeded, juiced, and chopped tomato
  • sliced black olives

  •  chopped roasted red peppers
 Add black olives, tomatoes, roasted red peppers,
serranos, and scallions.

 Top with grated cheddar cheese.

Bake at 350° for 30 minutes, or until nice and bubbly.

 Scoopie scoopie.

This was gone in about an hour.
Mr. Hawthorne and my Little Hawthornelets love it.


Tammy said...

I love it too! I can only imagine how good it is.

This is a meal within itself...I love all the fresh ingredients and beautiful colors. It is picnic worthy indeed! ...I think this dip would be the life of most any party.


Rosie Hawthorne said...

Try it, Tammy. It's quite good!