To keep you in the game, I offer these three favorite Southwestern dips.
Seven-Layer Dip is popular and readily available (many stores sell it prepared). But most versions of this party staple are so dense--especially the bean and sour cream layers--that your chip is likely to break mid-dip. Serving a thicker chip helps, but softening the dip is key.
Rather than spread refried beans straight from the can to the pie plate as most recipes suggest, stir in undrained green chilies, a squirt of lime juice and some spices to liven things up. Not only do these additions soften the dip, they perk up this bland layer. Mixing mayonnaise with the sour cream takes care of the other dense layer in this dip. The salsa layer, however, has the opposite problem; draining some of the salsa’s liquid will keep the whole dish neater. Homemade guacamole really is worth the effort taste-wise, but if there isn’t any time or if you can’t find ripe avocados, jazz up the prepared guacamole with fresh lime juice. For extra flavor, sprinkle the dip with freshly grated pepper Jack rather than with packaged shredded Cheddar or Mexican blend cheeses.
Don’t bother with soaking and cooking beans for Classic Texas Caviar-- the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.
For flavorful warm jalapeno cheese dip, use pepper Jack. A little flour keeps the dip smooth, the evaporated milk makes it creamy, and the tumeric gives it appealing bright color.
These dips are so good that people tend to fill up, so if you’re serving a post-dip main course, keep it light--soup, for example.
Copyright 2005 USA Weekend and columnist Pam Anderson. All rights reserved.
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