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Saturday, October 8, 2011

Dips in abundance

The five layer dip I made, is a recipe which I first tried at a friends house, she would often hold parties with some really good finger food, nibbles or quite frankly posh, eat off your napkin type stuff, but this five layer dip so delicious, I had to recreate it, the combination of the heat from the salsa, creaminess of the guacamole, salty olives and the bitter sour cream, topped with the cheese is a taste bud tickler, especially if you get scoop tortilla chips, scooping all the way through to the bottom of the five layers. It’s easy to make and if you use a glass bowl, for parties it’s also very aesthetically pleasing. So not only do you have a crowd pleasing dip it looks pretty too. The only thing I would say about this one is that whilst it’s fine to use store bought salsa (although I am going to include a salsa recipe) I would fully recommend using the guacamole, included with this recipe. I find that store bought guacamole can be a little too sharp and you don’t get the same creaminess out of it, that you do when you make your own.

Five Layer Dip

2 medium ripe avocados, peeled and sliced

2 tbsp lemon juice

½ tsp garlic salt

1/8 tsp hot pepper sauce

1 cup sour cream

1 can chopped ripe black olives

1 jar thick and chunky salsa

1 cup shredded cheddar cheese

tortilla chips

1. In a large bowl mash the avocado, then stir in the lemon juice, garlic salt and hot pepper sauce, spoon into an 8" glass bowl.

2. Layer with sour cream, olives, salsa and cheese. Cover and refrigerate for at least 1 hour. Serve with chips.

This Salsa is a little fiddly to make in that it involves a lot of fine chopping (unless you want it chunky). I would suggest wearing latex gloves when you chop the jalapeño. I didn’t the first time around and had a rather painful experience when I made the mistake of rubbing my eyes. Also if you don’t want too much heat you can remove the seeds, the tomatoes are very refreshing so don’t be afraid to experiment with the jalapeños. Start off with a little and keep adding until you have just the right amount of heat for you. We aren’t cilantro (coriander) fans so I use parsley instead. Personally I prefer to use lime juice but you could use lemon juice instead, I would use a little and then taste and add some more if needed. If you have the time you could use this salsa in the five layer dip, but to be honest I use store bought and then make this one as an added extra – not everyone likes avocado and olives so to have a few extra ones is never a bad thing.


1 cup tomatoes, seeded and finely diced

1/3 cup red onion, minced

2-4 fresh jalapeño's finely diced

2 tbsp lime juice

2 tbsp fresh cilantro chopped

¼ tsp salt

4 Cloves fresh garlic minced

1. In a bowl stir together all the ingredients.

2. Cover and chill for 2-48 hours

You could try beer dip which is basically cream cheese, beer, salt, pepper, garlic and a few herbs (if your in the States, ranch dip seasoning mix is what I use)

Beer Dip

2 package (8oz) cream cheese

1/3 cup beer

1 envelope ranch salad dressing mix

1. In a large mixing bowl, beat all the ingredients until smooth.

Yield: 3½ cups

 Artichoke Dip

1 can of Artichoke hearts
1 cup mayonnaise
1/3 - 1/2 cup grated parmesan cheese
1 clove minced garlic
Dash hot pepper sauce

1. Put all the ingredients into a large bowl and mix together, well. Then place in a greased baking pan.

2. Place it in a 350 degree oven and bake uncovered for 20-25 minutes or until lightly golden, to be served warm.


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