Are you a fan of the Mexican Layered Dip? We are. It is one of those taste combinations that is hard to get enough of...and even harder to make the chips and the dip come out even! There are many variations of the layered dip but I was especially intrigued by this Southwest Skillet Dip that I found on Miz Helen's blog, Miz Helen's Country Kitchen. First, I love the idea of making a hot layered dip and second I love the idea of using a skillet! Miz Helen's blog was my assignment for the Secret Recipe Club this month...and what fun that assignment has been!
I served the Southwest Skillet Dip as an appetizer when we had some friends over for dinner. Everybody enjoyed dipping in to discover what layers just might be under the melted cheese! I did change it a bit in that when it came out of the oven I added the avocado, tomato and olives along with the sprinkling of green onions. What I missed in it was the salsa and its punch of flavor. I will add a salsa layer the next time I make this....and there will be a next time.
Southwest Skillet Dip
adapted from Miz Helen's Country Kitchen
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can whole kernel corn, drained and rinsed
2 cans roasted green chilies, chopped
1 bunch green onions, chopped with tops, divided
3/4 tsp garlic powder
3/4 tsp chipotle chili powder
1/3 tsp ground cumin
1 tsp salt
1/2 tsp pepper
1 cup sour cream
1 cup pepper Jack cheese, grated
1-2 cups sharp cheddar cheese, grated, separated
2 Roma tomatoes, chopped, for garnish
1 can sliced black olives, for garnish
1 avocado chopped, for garnish
Preheat oven to 400° F.
In a large mixing bowl, add the drained pinto beans, black beans, whole kernel corn, green chilies and 1/2 of the chopped green onions (reserve the remaining onions for garnish). Stir to combine. Add the sour cream and seasonings. Mix well. Stir in the pepper Jack cheese and 1 cup of the cheddar (if desired).
Lightly spray the bottom of a 10 1/2 inch cast iron skillet or a 9 X 13 inch baking dish with cooking spray.
Pour the mixture into the skillet or baking dish.
Bake for 20 minutes. Remove the oven and sprinkle the remaining 1 cup cheddar cheese on top. Return to the oven and bake an additional 10 minutes, until the cheese melts and is lightly browned.
Garnish with the avocado, tomato and black olives and then sprinkle with the remaining green onion.
Serve with tortilla chips.
Note: Adjust the amount of cheese to your liking. Consider adding a layer of salsa.
As I mentioned earlier, it has been a fun month exploring Miz Helen's blog. There were quite a few recipes that caught my eye. I love the garlic mashed potatoes at Buca di Peppo so when I saw a recipe for Buca Garlic Mashed Potatoes I quicked added that recipe to a menu and made them for a Sunday dinner. (They will appear later this week...) Then there was the recipe for Smoked Texas Brisket which I pinned for a later time. Miz Helen offers a big Texas welcome and a cup of tea to those who stop by her blog where she shares simple family friendly meal plans and recipes...and, don't forget to say hi to Max her Bichon who is more than willing to cuddle up while you drink your tea and browse!