Layered Tamale Dip

I < 3 Hot Tamales.
So much that it requires italics and a fancy heart made out of a three and a greater than (or is it a less than?) sign.  
Sooooooo.  Since I love dips (as we covered yesterday) and I love tamales doesn't it only make sense to layer a bunch of goodness up on a McCarty dish and go with it?  Yes.  That makes sense. 
It's like Seven Layer Dip but even more awesome.  Is that possible?  Yes.  I believe it is.  

This, along with bacon cheeseburger balls (stop it, so good), was the sidekick to that Beer and Cheese dip that we discussed yesterdayPull out the stretch pants, ya'll, it's getting really dippy over here. 

Gettin' dippy with it.  Na-na-nana-na-nana   Na-na-nana-na-nana say what?? 
Layered Tamale Dip
from Delta Magazine

12 hot tamales
3 ripe avacados, seeded and chopped
2 roma tomatos, seeded and chopped
1/4 small onion, chopped
juice of one lime
1/2 tsp salt
8 oz sour cream
3 shakes of Tabasco sauce
1/2 tsp ground cumin
4 oz canned diced green chilis
12 oz monterey jack cheese, shredded
1 large red bell pepper, chopped
1 bunch of cilantro, chopped

Mash hot tamales and spread them out on the bottom of a platter.  Combine the avocados, tomatoes, onion, lime juice and salt together to make guacamole. Spread this out over the tamales.  Combine the sour cream, Tabasco and cumin and spread out over the guacamole.  Layer the chilies, cheese and bell pepper over that.  Top with cilantro.  

Chill until ready to serve.  Serve with tortilla chips.     


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