Five Layer Dip

Five Layer Dip Recipe

By mk Published: August 12, 2012

• Yield: 12 Servings

Recipe courtesy of Cacique® This Five Layer Dip has a Latin flair. Photo courtesy of Cacique®

Ingredients

• 2 cups Cacique® Monterey Jack cheese shredded
• 8 oz. Cacique® Beef chorizo or Cacique® Pork chorizo
• 1 jar Cacique® Crema Salvadoreña
• 1 medium yellow onion diced
• 1 15 oz. can refried beans
• 2 cups fresh tomatoes diced
• 2 cups fresh avocado diced
• 1 bunch fresh cilantro minced
• 1 bunch green onions minced
• 1 tablespoon fresh lime juice
• Pinch salt and pepper
• Chili powder for garnish
• Chips for serving

Instructions

1. In medium saucepan, sauté onion and chorizo together for 8 minutes on medium-high heat then pat off excess oil.
   
2. Stir in 2 oz. Crema Salvadoreña and can of beans and mix thoroughly. Cook for 5 minutes more over medium heat.
   
3. Spread on bottom of clear baking dish and cool in the refrigerator for 10 minutes.
   
4. In a small mixing bowl, combine avocado, cilantro and green onion.
   
5. Remove meat/bean mixture from refrigerator and top first with tomato, then cheese, then vegetable herb mixture and ending with remaining Crema.
   
6. Sprinkle with chili powder and serve with chips.
   

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