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pork vegetable oil avocados cilantro lime juice salt Cheddar cheese cotija cheese radish black beans sour cream pico de gallo jalapenos
Viewed: 12 - Published at: 3 years agoIngredients
- 1/3 pound chorizo fresh pork
- 1 tablespoon vegetable oil optional
- 2 avocados ripe, pitted
- 1/3 cup fresh cilantro packed, plus more for garnish
- 1 tablespoon lime juice
- 1 pinch salt to taste
- 2 ounces cheddar cheese
- 2 ounces cotija cheese
- 1 radish
- 3/4 cup refried black beans
- 3/4 cup sour cream
- 3/4 cup pico de gallo drained if watery
- 1/4 cup jalapenos chopped pickled
Method
- Cook the chorizo in a skillet over medium-high heat until browned and slightly crispy, breaking up the meat into small crumbles. If your chorizo is particularly dry, it may help to add a tablespoon or so of vegetable oil to help it get nice and crisp. Set aside and let cool.
- To prepare guacamole, place the avocados in the KitchenAid(R) Mini Food Processor along with the cilantro, lime juice, and salt. Pulse until smooth and creamy.
- Shred the cheeses using the KitchenAid(R) Fresh Prep Slicer/Shredder Attachment and the coarse shredding blade. Clean out any stray bits of cheese, and then shred the radish using the same blade. Spread the radish out on a paper towel to drain.
- To assemble the dip, spread black beans in the bottom of a 2-quart casserole dish (approximately 11"x7"). I recommend using a glass dish so you can see all the pretty layers.
- Spread the guacamole on top, followed by the sour cream.
- Sprinkle with the shredded cheeses, and then top with cooled chorizo and drained pico de gallo.
- Finally, top with the chopped pickled jalapenos, shredded radish, and the additional chopped cilantro for garnish.
- The dip can be covered and refrigerated for up to a day before serving. Serve cool or at room temperature.
