Summer is in full swing and in my neck of the woods, that means cookouts every single weekend. I'm not kidding. Our family can always find a reason to gather around the grill, cook up some mouth watering food, and maybe swim a few laps.
And by 'swim a few laps', I mean hanging near the edge of the pool, sipping fresh mango margaritas
and trying to avoid all of the splashing kids so my hair doesn't frizz beyond recognition. Is that just me?
For any good cookout or outside summer party, I love to have an array of snacks to munch on while the main course is getting grilled up. Whether it's my favorite BBQ Chicken Wings
or this beyond addictive Mexican Layer Dip, I can't attend a cookout empty handed. Me, show up without food? Never.
Mexican Layer Dip is one of my all time favorite summer time party snacks. It's spicy, creamy and filling without being too heavy. My version of Mexican Layer Dip is a spin on The Pioneer Woman's Mexican Dip, complete with fresh pico de gallo and chunky guacamole.
To keep my swim suits from becoming objects of torture, I lightened up my Mexican Layer Dip with fat free refried beans, reduced fat cheese and fat free sour cream. I like to serve it with baked tortilla chips to complete this light-ish version of a summertime classic.
You can even split this recipe up onto two smaller plates - one to put poolside and one to be inside with the rest of the buffet. Your friends will thank you.
refried beans layer:
pico de gallo layer:
- 1 16 oz can fat free refried beans
- 4 ounces green chiles, diced
- 1/4 teaspoon cumin
- 1/8 teaspoon coriander powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1-3 dashes hot sauce
- 5 plum tomatoes, diced
- 1 jalapeno pepper, seeds removed and minced
- 1/4 red onion, minced
- 1 tablespoon fresh lime juice
- 1/4 bunch fresh cilantro, chopped
- salt, to taste
- 2 avocados, peeled and pits removed
- 4 tablespoons fresh lime juice
- 1 cup pico de gallo
- 1/2 cup reduced fat shredded cheddar cheese
- 1/2 cup shredded reduced fat monterey jack cheese
- 1/3 cup fat free sour cream
- 1/4 cup black olives
- 2-3 tablespoons fresh cilantro, chopped
In a skillet set over medium heat, add refried beans, diced green chilies, cumin, coriander, chili powder, garlic powder and hot sauce. Stir together and allow flavors to meld and warm through, about 5-7 minutes. Remove from heat and set aside.
In a medium size bowl, mix together all of the pico de gallo ingredients (tomatoes, jalapeno, red onion, lime, salt and cilantro) and set aside.
In a second medium size bowl, mash avocados with a fork, potato masher or pastry blender. Add 1 cup of the pico de gallo mixture and the juice of two limes and mix well to combine.
Spread the refried bean mixture evenly over a medium sized platter with slightly rimmed edges. Then layer the ingredients in the following order on top of the beans, making sure to spread each layer evenly over the top of the previous:
1 cup of pico de gallo
5. Serve dip with tortilla chips and enjoy!
Extra dip can be covered and stored in the fridge for up to 2 days. This recipe can also be made on two smaller platters or plates. Just divide each layer evenly between the two plates. Easy peasy.