Mexican Monday ~ Mexi Party Dip!

What can beat a fresh tortilla chip loaded up with tonnes of Mexi dip? We eat Mexican so many times a week and made this for our 4th of July celebration with both the Six Foot Teenager and the Dancing Daughter “bags-ing” the leftovers. There wasn’t much leftover but it was good shoved in a taco shell or a soft tortilla and warmed.

A quick note, this can be made with avocado but I served the guacamole on the side since some people don’t care for it (or it gives me them anaphylaxis). I also used Paula Deen’s recipe for Mexican Rice but added a can of beans as well. You can get her recipe HERE

Mexi Party Dip ~ Feeds a small army
2 x cans of gluten free refried beans (or make your own with a mixture of kidney and butter beans and Mexican spices)
2 x cups Mexican Rice
2 x jars of gluten free salsa
2 x cartons of sour cream
2-3 cups shredded cheddar or Mexi blend cheese
Tortilla chips (I like Beanfields)

With a large platter, push the beans into the bottom of the dish and spread them out. Top with the Mexican Rice.

Add the Salsa.

Finish the layers with the sour cream and cheese.

Crumble some chips in the middle and serve with loads of chips on the side.

Ole!