7-LAYER DIP DELUXE

7-LAYER DIP DELUXE

1/3 pound fresh pork chorizo

2 ripe avocados, pitted

1/3 cup packed fresh cilantro, plus more for garnish

1 tablespoon lime juice

pinch of salt, to taste

2 ounces cheddar cheese (1/2 cup shredded)

2 ounces cotija cheese (1/2 cup crumbled)

3/4 cup refried black beans

1 radish, shredded

3/4 cup sour cream

3/4 cup pico de gallo, drained if watery

1/4 cup chopped pickled jalapeños

Directions:

1. Cook chorizo in a skillet over medium-high heat until browned and slightly crispy, breaking up the meat into small crumbles. If your chorizo is particularly dry, it may help to add a tablespoon or so of vegetable oil to help it get nice and crisp. Set aside and let cool.
2. To prepare guacamole, place avocados in a food processor along with cilantro, lime juice and salt. Pulse until smooth and creamy.
3. Shred cheeses using your KitchenAid® Fresh Prep Slicer/Shredder attachment and the coarse shredding blade. Clean out any stray bits of cheese, then shred radish using the same blade. Spread radish out on a paper towel to drain.
4. To assemble dip, spread black beans in the bottom of a 2 quart casserole dish (approximately 11×7” in size). I recommend using a glass dish so you can see all the pretty layers.
5. Spread guacamole on top, followed by sour cream.
6. Sprinkle with shredded cheeses, then top with cooled chorizo and drained pico de gallo. Finally, top with chopped pickled jalapeños, shredded radish, and additional chopped cilantro for garnish.
7. Dip can be covered and refrigerated for up to a day before serving. Serve cool or at room temperature.

Read more at https://www.loveandoliveoil.com/2017/06/mexican-7-layer-dip.html