Got most of the important ingredients at the Farmer's Market because peaches are currently in season while tomatoes and peppers are found everywhere too. Also included some of my new favorite onions -- walla wallas -- to add another layer of sweetness to the mix.
The dip is both filling and easy to serve. Makes a nice snack companion for adult beverages while you're waiting for the grill to heat up.
Summer Layer Dip
2 small bell peppers, chopped and sauteed (about 1/2 cup)
1 tsp chili oil
1 can red kidney beans, drained and mashed
1/2 tsp cumin
1 peach, peeled and rough chopped (about 1 cup)
4 small tomatoes, rough chopped
1 small onion, finely chopped
2 tbsp fresh cilantro
cheddar cheese, shredded
lettuce, shredded
corn chips
Chop up the peppers and lightly saute them in the chili oil. Cook them until they are slightly soft but still have some crunch to them. Remove from heat and set aside.
Drain the kidney beans and mash them with a fork or pastry blender into a rough paste. Mix in the cumin and spread the paste in the bottom of a 8 x 8" container.
Sprinkle the sauteed peppers on top.
Rough chop the peaches then layer on top of the peppers.
Rough chop the tomatoes, fine chop the onions, mince the cilantro and mix together. Sprinkle the mix over the peaches in the container.
Next sprinkle with shredded cheese, then lettuce, a tidge more cheese and it's done.
NOTES
All the ingredient amounts are just suggested, you can manipulate them to suit your own tastes and preferences. I like it because it tastes light and fresh, but will still fill you up.
I made enough for an 8 x 8" because, well, otherwise I'd be eating it for days. You can easily double all the ingredients and make enough to fill a 9 x 13" for a larger party.
I like multigrain chips with this, but they do tend to get brreaky. Substituting some sturdy scoops or rounds would work well.
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