Appetizers, finger foods, starters, hors d'oeuvres; whatever name you give them, it's food that kicks off every great feast. My "Hola Fiesta Dip" restaurant inspired, is my twist on a 3 layered dip that is light and easy to make. Most layered dips are 5 -7 layers starting out with re-fired beans as the base layer. My Fiesta Dip will start with a creamy base and not re-fried beans. Enjoy!
1Layer one - combine Pinto Beans, 4 ounces of Cream Cheese and about 2 tbsp of Salsa seasoning into food processor and blend until nice and smooth. Set aside and prep the next layer.
2Layer two - combine in a medium bowl: Corn, tomato trinity, jalapeno peppers, black beans, red onions, balance of salsa seasoning, lime juice and half of chopped cilantro.
3Layer three - combine in a medium bowl: 8 ounces cream cheese, sour cream, guacamole seasoning, fresh cilantro, and lime zest.
4Building the layers - Place layer one bean mixture in the bottom of your serving bowl. Then add layer two - corn salsa mixture and then layer three, cream cheese mixture. Top dip with shredded cheese, cilantro and lime zest. Chill until you are ready to serve. Add your favorite restaurant style Tortilla chips or make your own. This dip makes about two cups.
I love kitchen gadgets, so I made my tortilla bowls with flour tortillas and special molds. I like making my own tortilla chips, I can control the amount of sodium intake, plus get creative with them.
Flour tortilla's cut in triangles and baked for about 10 minutes or until golden brown.