Fresh Fiesta Dip

My Fresh Fiesta Dip isn’t your ordinary layer dip, so don’t think it is for a second! I make it this enormous (the tray looks absurdly large doesn’t it?) because even when I invite just one family over, we somehow manage to devour it (or most of it). In theory, this recipe should serve a crowd. The reason it is deceptively good… the fresh ingredients, the textures and subtle smokey heat from the chipotles all balanced with lime juice and creamy avocado. You can easily cut the recipe in half if you want to. I won’t hold it against you;-)

Prep the Layers

In a small bowl, combine the diced avocado, fresh cilantro, lime juice, salt and pepper. Creamy avocado, accented by fresh squeezed lime juice and chopped cilantro is a dip all by itself… basically a chunky guacamole.

In another small bowl, combine the sliced olives, tomatoes and scallions. Sweet, juicy tomatoes, briny olives along with the bite from scallions adds even more texture and freshness to the overall dip.

In a third small bowl, combine the sour cream and chipotle peppers. Simple enough, right? The combination of creamy sour cream and smokey chipotle peppers is an easy way to pump up the flavor while maintaining balance between fat, acid and heat.

Dairy Substitutions

If you’d like to make this dairy free, you can substitute the sour cream with dairy free cream cheese, dairy free plain yogurt or dairy free sour cream.  Just make sure to let the dairy free cream cheese soften to room temperature before mixing with the chipotles.  If it seems too thick, add a little dairy free plain yogurt or sour cream until you get the consistency you like.  You can substitute the shredded cheese for your favorite dairy free alternative.  I must admit that I haven’t tried it this way with this recipe, but I make these substitutions in others and it works well.  I don’t see why it wouldn’t work out well, although there will be some differences in the flavor.  Let me know if you give it a try!

Assemble the Layers

Begin by spreading the refried beans in an even layer on the bottom of a platter. Then use a spatula or large spoon to spread the sour cream mixture on top of the beans. I like to leave the edge of each layer showing so that you can see what is in the dip when it is complete. Sprinkle on the cheese. Your hands are your best tool for the avocado mixture. It doesn’t spread easily given how chunky it is, so I just scattered it about on top of the cheese. Finally, spoon the tomato and olive mixture on top. And sure! You can alternate how you layer the dip all you want. See the final pic on the bottom, where I put the cheese on top & garnished the edges with the tomato-olive mix. Serve with tortilla chips or Baked Plantain Chips for scooping. Fresh Fiesta Dip is also great added to Veggie Tacos and Plantain Wraps.  Oooh!  Try a dollop on a Tostone right out of the frying pan.  That is sure to make your taste buds happy:-)

More Gluten Free Dips

• Easy Guacamole
• Fully Loaded Guacamole
• Mediterranean Layer Dip
• Addictive Artichoke Dip
• Fresh Avocado Salsa
• Creamy Caramel Apple Dip

Fresh Fiesta Dip

This Fresh Fiesta dip is made up of layers of creamy refried beans, spiced sour cream, avocado, cheese, fresh cilantro, tomatoes, olives and more! Best scooped up with a crisp & salty tortilla chip.

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5 from 3 votes

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Servings 8 serves

Calories 466

Ingredients

  

1x2x3x

• 32 oz cans of refried beans
• 16 oz container sour cream
• 2 chipotles in adobo (chopped finely)
• 1 cup fresh cilantro (chopped finely)
• 3 avocados (chopped)
• 1 Tbsp lime juice (1-2 limes)
• salt & pepper to taste
• 1 bunch scallions (sliced thinly on the bias)
• 1 pint grape tomatoes (quartered)
• 6 oz sliced black olives (drained, 6.5oz dry weight can)
• 8 oz grated cheddar or mexican mix cheeses
• Tortilla chips or plantain chips for serving

Instructions

 

• In a small bowl, combine the avocados, cilantro, lime juice, salt & pepper. Set aside.
• In another bowl, combine the scallions, tomatoes and black olives. Set aside.
• In a third bowl combine the sour cream and the chipotles. Set aside.
• On a large platter spread the refried beans in an even layer. Spread the sour cream mixture on top of the beans.
• Then spread the avocados on top of the sour cream layer.
• Sprinkle the shredded cheese on top and decorate with the tomato and olive mixture. Serve with your favorite tortilla chips or plantain chips. We also make chicken, fish and steak tacos with the dip as the filling…. Super yummy!

Nutrition

Calories: 466kcalCarbohydrates: 25gProtein: 15gFat: 35gSaturated Fat: 15gCholesterol: 59mgSodium: 1261mgPotassium: 643mgFiber: 12gSugar: 7gVitamin A: 1771IUVitamin C: 18mgCalcium: 334mgIron: 2mg

Keyword allergy friendly, appetizer, Cinco de Mayo, dairy free, dip, easy, egg free, gluten free, nut free, quick, sesame free, snack, snacks, soy free, starters, tacos, vegetarian

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