New Lebanon— I take great pride in my Tanglewood picnics. This goes for both presentation and flavor. My show-stopping 10-Layer Bean Dip is always requested on the Fourth of July. It’s a hit at parties, and at Tanglewood, it draws a lot of attention. Your fellow concert goers will stop by to admire, compliment, take photos, and ask for the recipe.
10-Layer Bean Dip
1 can vegetarian refried beans
1/4 cup taco sauce
1.5 cup guacamole (homemade or store-bought)
1 cup sour cream
8 ounces cream cheese, softened
1/4 cup scallions, chopped
1/4 cup fresh cilantro, chopped
3 cups shredded iceberg lettuce
3 cup tomatoes, chopped
3 cups white cheddar cheese, freshly shredded
6 star cut-outs of white cheddar cheese
1 bag blue-corn tortilla chips
In a 9×13” (or similar size) dish, layer the beans, then taco sauce, then guacamole.
Next, mix the sour cream and cream cheese and layer this mixture on top of the guacamole.
Next, sprinkle the scallions and cilantro over the cream layer, and follow with a layer of lettuce.
For the next layer, alternate rows of tomatoes and cheddar to create stripes.
In the top left-hand corner, add a small rectangle-shaped pile of chips, and top with the six stars to create a look that is inspired by the American Flag.
Serve with remaining chips on the side.
