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How to Make Green Caponata Pasta | Rachael Ray
Seven-layer dip gets a few easy upgrades in this recipe from "Life Is a Party" author David Burtka.
Pro Tip: "If you don't feel like making guacamole for this dip," says David, "you can also just mash together two or three avocados with a pinch of salt and some lime juice and use that as your guacamole layer."
Adapted from Life Is A Party by David Burtka. Copyright © 2019 by David Burtka. Used with permission by Grand Central Publishing. All rights reserved.
Ingredients
- 2 tablespoons canola oil
- Two 4-ounce cans chopped mild or hot Hatch green chiles, drained
- Two 16-ounce cans refried beans
- Kosher salt and freshly ground black pepper
- 1 cup sour cream
- ½ cup mayonnaise
- About 1 teaspoon grated lime zest , from 1 lime
- ¼ teaspoon ground cumin
- 2 cups homemade guacamole or store-bought guacamole
- 2 cups Monterey Jack cheese, shredded (about 8 ounces)
- 1 head romaine lettuce, thinly sliced (about 3 cups)
- One 2.25-ounce can sliced black olives, drained
- 2 scallions, thinly sliced
- 2 radishes, thinly sliced
- Hot sauce
- Tortilla chips
Yield
Serves: 8 to 12
Preparation
In a large skillet, heat the canola oil over medium heat. Add the green chiles, refried beans and a large pinch each of salt and pepper. Stir until smooth and well combined. Cook until the beans are warmed through, 3 to 4 minutes. Turn off the heat and allow the mixture to cool slightly.
In a medium bowl, whisk together the sour cream, mayonnaise, lime zest, cumin, and a large pinch each of salt and pepper.
Spread the refried beans over the bottom of a large, flat serving platter. Layer with the sour cream mixture, guacamole, cheese, lettuce, black olives, scallions, and radishes. Sprinkle with as much or as little hot sauce as you like and serve with the tortilla chips alongside.
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