Ingredients – Bean Dip:
1 (15-ounce) can black beans, drained and rinsed
1/4 sweet onion, roughly chopped
2 cloves garlic
Small handful of fresh cilantro, roughly chopped
1/2 cup Stubb’s Spicy Bar-B-Q Sauce
Salt and pepper, to taste
Directions – Bean Dip:
Put beans, onion, garlic, cilantro, and barbecue sauce in a food processor and process until the ingredients are combined and smooth. Process it for less time for chunkier dip or puree it for a smoother texture. Season to taste with salt and pepper.
Ingredients – Sour Cream:
1 (8-ounce) container or sour cream
1 1/2 tablespoons Stubb’s Pork Rub
Directions – Sour Cream:
In a small bowl, mix together the sour cream and rub to combine. Refrigerate until ready for use.
Ingredients – Guacamole:
2 avocados, split, pitted, and flesh scooped out
2 limes, juiced
Salt and pepper, to taste
Directions – Guacamole:
Split the avocados in half lengthwise (cutting around the large pit inside) with a knife. Twist the halves to separate them from the pit. One at a time, hold the half of the avocado with the pit in it in a dish towel in your hand. Give the pit a whack to stick the knife into it and twist to remove the pit; remove it from the knife with the towel. Scoop out the flesh with a spoon and put it into a medium bowl. Add the lime juice and a pinch each of salt and pepper to the avocado. Mash the avocado with a fork until it’s a chunky consistency. Season with more salt, pepper, and lime juice if needed. Prepare the guacamole right before assembling or make it a little ahead of time and press plastic wrap directly on its surface to store it (this will block some the oxygen that will turn it brown).
Ingredients – The other layers:
3 large vine-ripe or beefsteak tomatoes, seeds and core removed, chopped
1 1/2 cups shredded Monterey Jack or Mexican blend cheese
1-2 jalapenos, sliced or chopped (seeds optional)
3 scallions (green onions), thinly sliced
A small handful of fresh cilantro, rinsed and roughly chopped
Directions – Fiesta Layer Dip Assembly:
Spread the bean dip evenly on the bottom of a medium-sized baking or serving dish or a deep serving platter. Top with the spiced sour cream and spread evenly over the bean dip. Top the sour cream with a layer of guacamole. Spread the chopped tomatoes evenly over the guacamole and sprinkle an even layer of cheese mix on top. Finally, finish by topping the dip with the jalapenos, scallion, and cilantro. Keep refrigerated until ready to serve. Can be made up to a day ahead. Serve with tortilla chips.
Serve it hot: For a warm dip with gooey melted cheese, bake the layered dip in a 350 degree oven for about 10 minutes or until the cheese has melted and it’s warmed throughout.
This recipe was developed for Stubb’s by Katie, of Culinary Pirate. For more recipes by Katie, please visit her website at http://www.culinarypirate.com.