Mexican Layer Dip- A Party Food Where The Party Is Optional

Do you love Mexican Layer Dip as much as I do?  Tell me you've had it.  It's one of my favorite party foods to make (and eat). It is always a crowd-pleaser.  You can add or delete anything you like.  I put cilantro, mostly because it's so fresh and pretty, but you can omit it.  I didn't put olives, though some people include them.  I was afraid the non-olive people would be turned off.

 In deciding what to blog about this week,  I was looking through photos of food I have made and kept coming back to the photos of the Mexican Layer Dip.  It's so yummy! It's a shame that it is a party food, since I don't have any parties to cook for this week and instead I have family dinners I need to be cooking every night!    

The more I think about it and the longer I look at these photos, the more I'm tempted to make this for dinner this week – served with chips and warm tortillas. And we can scoop up the dip and make a meal out of it.  

Who says Thursday night family dinner can't be a party, right?   

Mexican Layer Dip

2 cans refried beans

cumin, garlic powder & hot sauce

16 oz. container of sour cream

guacamole (bought or homemade)

1 cup grated cheese (cheddar, pepper jack, colby-jack)

lettuce- shredded

diced tomatoes

cilantro leaves

Warm beans in a skillet on the stove top.  Add 2 tsp. ground cumin, ½ tsp. garlic powder and a couple of dashes of hot sauce.

 Stir together and warm until thoroughly heated. Spread on platter. Smooth until even. 

Spread sour cream on top, leaving an edge to reveal the beans underneath, and then guacamole

Continue to layer with cheese, lettuce, tomatoes and cilantro.

Serve immediately (or keep covered in refrigerator until time to serve).  Serve
the day you make it.