Photo Whittaley Bowden

Layered Bundt Cake Taco Dip.

This seven-layered dip will be the center of your next party. It’s quick, easy and full of flavors and textures that dance on your tongue with every bite. The layered dip is the take on classic Mexican dishes that are packed with fresh and light flavors that make this dish the star of the party.

Ingredients

• 1/2 pound of Ground Beef
• 2 Serrano Peppers
• 2 Avocado
• 5 Roma Tomatoes
• 1 cup Crema Mexicana
• 1 cup Mild Cheddar Shredded Cheese or Monterey Jack Cheese
• 1 (15oz) can of Refried Beans
• 1 (15oz) can of Black Beans
• 1 Jalapeños
• 1/2 cup of White Onion
• 1 cup of shredded Iceberg Lettuce
• 3-4 Cloves of Garlic
• 4 tbs of Lime juice
• 1/2 cup Cilantro
•  Tortillas Chips (or any chip of preference)

Instructions:

Pico de Gallo

1. Dice white onions and jalapeños into bite size pieces.
2. Roll limes about two to three times then squeeze 2tbs of lime juice and add it to the onions and jalapeños. Stir vegetables and let it marinate for about 5 minutes.
3. While marinating dice tomatoes into cubes and drain off any excess juice. Next finely chop cilantro.
4. Add tomato and cilantro to the marinated mixture. Stir and add salt to taste.

Guacamole

1. Take ripe avocados and cut into halves. Transfer avocados into a bowl and take a fork and mash until smooth or as chunky as you’d like.
2.  Add paprika, cumin and 2tbs of limes juice to avocados and mix.
3. Dice up white onion, serrano peppers, jalapeños, cilantro and tomatoes and mix into avocados.
4. Finely mince two cloves of garlic and add to avocados.

7 Layered Dip

1.  First in a pan brown ground beef for 10 minutes. While browning meat add onion powder, garlic powder, paprika salt and pepper. Drain off juice from meat and when finished transfer to a separate bowl.
2. In a saucepan, add refried beans and warm on low to medium high heat. While the beans are warming season with a small amount of cumin. Stir in seasoning and add the Crema Mexicana to the beans and stir until it has a smooth texture.
3.  Now in another saucepan place and warm black beans on the stove. When finished warming drain off water and set aside.
4. On a cutting board take your lettuce, tomatoes, and jalapeños and cut into bite size pieces and set aside.
5. Take 2 pieces of saran wrap and layer them into one sheet. Now using a bundt cake pan use the saran wrap to layer the pan and make sure it is fully covered.
6. Now take your ground beef and layer it around the pan. Then take the black beans and the refried beans and spread on top of the ground beef in a thin layer alternating until all of the beans are used.
7. Now using store bought salsa or the Pico de Gallo measure out a 1/2 cup and spread around the previously layered ingredients.
8.  Use a piping or a zip lock bag add sour cream and spread around the pan. After adding the sour cream add the final layer of the lettuce
9. After adding all of the ingredients take the dip and put it in the fridge for an hour and half to two hours. When finished chilling serve with vegetables, tortilla chips, or crackers and enjoy.

I absolutely enjoyed this dip, but most importantly, everyone in my house did as well. They all enjoyed the unique presentation and the different layers that were filled with different textures with unique flavors and the combination of traditional taco ingredients. I would definitely make this recipe again not only because everyone who tried it enjoyed it but also due to its versatility. It’s a dish that can be made for any occasion whether it’s a casual gathering, game day or even a potluck. Plus, it’s an easy and stress-free recipe that makes clean up fast and requires ingredients that you most likely already have at home. This recipe has definitely become a staple in my recipe repertoire.