This dip makes me think of easy to eat nachos, which doesn't actually exist. The chips in real nachos, the kind with everything on them not just cheese, are always so covered with stuff they become soggy, and impossible to find. Scoop as much of the dip as you want onto a nice and crunchy chip.
This is a fun, and easy to manipulate recipe. I strongly recommend giving this recipe, or a modified version a try. Next time I might try to add steak and sliced olives.
- 1 12 oz can of refried beans
- 1-2 cups of shredded mozzarella
- 1/2 cup of shredded cheddar
- approx. 2 small avocados.
- yellow onion
- sour cream
- 2 medium tomatoes
- cilantro to season
- lime juice to season
- salt and pepper
To start you need a medium sized baking dish. I used a 9x9 brownie pan, but really any oven proof, shallow bowl will work. Preheat the oven to 350.
Start by mixing the beans with some mozzarella cheese. I am never very exact about these things, but I would alter it based on how much you like cheese. I probably added about 1/3 of a cup. Also, for an extra touch of flair, add something a little spicy to the beans like jalapenos.
Then add thin layer of sour cream (if you really love cheese you can add more mozzarella at this time). The next layer is guacamole. If you have a preferred recipe, I would suggest you use that. I just chopped half the onion and about 1 1/2 tomatoes, mixed them with 2 avocados and seasoned with lime juice, cilantro, salt and pepper. Although, I would not object to store bought guacamole to save time. Spread you guacamole mixture in a thick layer over the sour cream.
For the final touches add a layer of mozzarella, mixed with cheddar cheese and topped with salsa (or just chopped tomatoes, onions and cilantro). Bake this in the oven for about 20-30 minutes, to heat up the dish as much as possible without burning the cheese on top.
Unfortunately, my apartment has no light this time of year so pictures are quite sparse, but I promise it looks just as good as it sound.