If you want to score a big hit at a Super Bowl Party, pop up this recipe to create a delicious dip that’s proven to be a big winner for my foodie friends in Thorold.
This healthy and colourful snack combines creamy avocados from Mexico, beet hummus, fresh salmon, crunchy vegetables and a hint of jalapeño — just enough to spice things up. As an option to go all the way, I like to add a shot of my homemade Italian Stallion hot sauce to kick it up a notch.
As an extra point, it’s easy to make and also very simple for clean up.
The Ultimate 7-Layer Dip
- Prep time: 30 minutes
- Cook time: 0 minutes
- Serves: 6 to 8
Ingredients:
- 3 tomatoes, diced
- ¼ jalapeño, chopped
- 2 green onions, minced
- ¼ cup (60 ml) coarsely chopped fresh cilantro
- 4 avocados from Mexico, peeled and pitted
- 1 garlic clove, chopped
- Juice of one lime
- 2 cups (500 ml) beet hummus
- 1 ½ cups (375 ml) store-bought roasted peppers, chopped
- 2 mini cucumbers, sliced into thin rounds
- 300 g (2/3 lb.) hot-smoked salmon, shredded
- Fresh chervil leaves for garnish
- Salt and pepper
- Crackers, sliced baguette and endive leaves for dipping
Directions:
1. In a bowl, mix tomatoes with jalapeño, green onions and cilantro. Season with salt and pepper and set aside; drain any excess liquid.
2. In another bowl, use a fork to mash avocados from Mexico with garlic and lime juice. Season with salt and pepper and set aside.
3. Pour beet hummus into a bowl of approximately 1.5 litres. Add in layers: tomato mixture, guacamole, roasted peppers, sliced cucumber, cilantro and smoked salmon. Top with chervil leaves and serve with crackers, baguette bread and endives.
Go Chiefs
Paul Carfagnini