1-2-3 Mexican Dip

My sister-in-law, Laurel, is one of the best cooks that I know. She introduced me to this fabulous dip as well as the cookbook that it came from. I am forever indebted! Not only is this one of the best and most unique Mexican layer dips that I’ve come across, it is also an amazing book! I highly recommend it for the newly weds in your life or anyone for that matter! This comes from Mary Corpening Barber and Sara Corpening Whiteford’s Bride & Groom First and Forever Cookbook.

1 can (16 oz.) refried beans – I prefer Taco Bell’s brand
1 1/2 cups medium salsa – Santa Fe chunky is my pick for the salsa
1 tsp. chili powder
1 tsp. ground cumin
3/4 tsp. dried oregano
3/4 cup sour cream
1/2 cup mayonnaise
1/4 cup finely chopped red onion
1/3 cup chopped fresh cilantro
1 tsp. onion powder
1 small red bell pepper, seeded, deribbed, and chopped
1 cup (2 oz.) grated extra-sharp cheddar cheese
1 fresh jalapeño chile, cut into rounds (about 20)
Tortilla chips for serving

Combine the refried beans, 1/4 cup of the salsa, the chili powder, cumin, and oregano in a medium bowl. (I have substituted 3 tsp. taco seasoning for the seasonings in this step and it turns out great.) Spread evenly over the bottom of a 9-inch round ceramic casserole dish (at least 2 inches deep) or an 8 by 8 glass baking dish.

Combine the sour cream, mayonnaise, red onion, cilantro, and onion powder in a small bowl. Spread over the top of the beans mixture.

Combine the bell pepper and the remaining 1 1/4 cups salsa in a small bowl. Gently spread over the sour cream mixture, being careful to not mix the layers.

Top with the cheese and jalapeño and refrigerate until chilled, at least 1 hour. Serve with tortilla chips
Serves: 10 to 12

The dip can be made 1 day in advance and refrigerated.

COOKING THE BOOKS, YA’LL!