Disclaimer: This is a Hail Mary Recipe. I ALWAYS urge people to make things from scratch, but sometimes time is of the essence. This is a totally store-bought snack that has a homemade feel you can serve without having your crowd judge you. This is NOT a Sponsored Post.
Your spouse decides to host some friends last-minute and they’re coming soon. This happens a LOT in this house. One person is tasked with the 10-second tidy, while the other tries to figure out what to feed them. Our house has a pre-conception for having good food, and I love that. But, sometimes it’s not practical when you’re dealing in surprise guests.
Last Minute = Snack Style Meals
We LOVE dips. Anything we can plunge a chip, pita, nacho or bread in is king here. We’ve cracked the code on a few of these, and this one is a total store-bought hack. Remember, this is a culinary EMERGENCY! Enter, the 5-Layer Mexican Cold Dip.
This recipe fits a 9″ pie plate perfectly, but use whatever you have
What You Need to Buy:
1 Can of Refried Beans
1 Jar of Pickled Jalapenos
1 Package of Taco Seasoning
1 Jar of Queso Dip
1 Brick of Your Favourite Aged Cheddar
1 Can of Rotel (best flavour for this) Tomatoes
1 Red Onion
1 Tub of Regular Sour Cream
1 Tub of Premium (high fat) Sour Cream (optional)
1 Bunch of Chives
Finely chop 1/4 of the red onion, chives and a handful of the pickled jalapenos. Shred the aged cheddar.
Open the bean can, drain the excess liquid and slide them out onto the pie plate. With a fork, mix in the chopped red onion and pickled jalapenos. Sprinkle in 1 tablespoon of the taco seasoning and a splash of the brine from the pickled jalapeno jar.
Open the Rotel tomatoes and drain them. Spread evenly over the bean mix. Season with salt.
The sour cream mix here is totally optional. I just find mixing Original (regular fat) sour cream with “Gold” (heavy fat) sour cream makes a perfect consistency for this dip. You can just use regular if you want, but it does add a ton of flavour and makes it a little more sturdy if you add in the “Gold” stuff. Chop some chives and mix them into the sour cream and spread evenly over the tomatoes. Use a spoon and move slow to avoid lifting the tomatoes and making it a mess.
Layers 4 & 5:
Shred the aged cheddar and sprinkle some it onto the sour cream. Spoon out some queso and spread it over top of the shreds. Sprinkle more of the shredded cheese on top and garnish with chives and some more jalapeno rings.
That’s It! Refrigerate for an hour and serve with nachos or your favourite Doritos (my choice.)