"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
This one is a recipe that my mom has been making for years. Meets requirements for us gluten-free eaters and for my vegetarian friends too! It’s super easy to make (just a bit of prep work to do for the layers) and great for bringing to group gatherings (J and I brought it for Superbowl Sunday and it was a hit!). I’ll give the easy version here but if you want to make the refried beans and salsa yourself, feel free – I’m sure it will be delicious! Back when I first started cooking, I would have to call up my mom to tell me ingredients while I was at the grocery store and then call her again so she could tell me what order the layers went on. My cooking skills have much improved but I’ll still write this down for all of you and for my own reference. 🙂 So here we go!
What you need:
What you do:
In a quart-sized pot bring water to boil for the rice. Add some coconut oil and sea salt to the water for flavor. Cook the rice until plump and softened (about 25 minutes). Mix in 1 tsp cumin, all paprika, and 1 tsp cayenne.
Heat the oven to 350 degrees Fahrenheit.
In a small pot over medium low heat, warm the refried beans.
Transfer beans to a glass baking dish (13×9 works well) and spread to cover the bottom of the dish.
In a medium mixing bowl begin to make guacamole. Peel the husk and discard it and the avocado seed. Mash the avocado with a fork. Add lime juice, sea salt, and cayenne pepper to taste. Mix well until texture is creamy.
Layers are as follows:
If using garnishes, add the olives and jalapenos now. Set the cilantro aside and garnish after baking. Bake the layered dip for 15 minutes or until cheese melts with hints of golden brown.
Have some tortilla chips handy and dig in!