Big Daddy's     Cooking with Attitude

Thai Chile



Layered Fiesta Dip

This is easy to prepare and is to-die-for good.  One of my favorite warm hors d'oeuvre (and a favorite of my guests as well.)

1 16 ounce can Ortega refried pinto beans w/Jalapeños
1 16 ounce can Goya black beans
1 small can chopped green chiles
16 ounces cream cheese, slightly softened
1 bunch scallions, diced (white and green parts)
2 tablespoons good quality chili powder
2 cups shredded Jack cheese
2 cups your favorite salsa, or chopped tomatoes
½ cup chopped black olives
½ cup chopped, pickled Jalapeños (optional)

Drain and rinse the black beans. Combine in a saucepan with the refried beans, green chiles and chili powder and warm through.  (If you can't find the Ortega refries, any brand will suffice.)

Spread the cream cheese across the bottom of a 10" deep dish pie plate, or an 11"x7" baking dish. Spread the warm beans on top of the cream cheese.  Sprinkle one half of the shredded cheese on top of the beans. Top that with one half of the salsa.  Repeat with the remaining shredded cheese and salsa.

Finally garnish with the scallions, olives and Jalapeños.

Bake in a 325 degree oven until the cheese is fully melted and the dip is heated through (about 30 minutes). Serve with you favorite tortilla chips.


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