- 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 jalapeños (chopped pickled)
- 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® Mini Food Processor along with the cilantro, lime juice, and salt. Pulse until smooth and creamy.
- Shred the cheeses using the KitchenAid® 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 jalapeños, 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.
PER SERVING *
|Calories410Calories from Fat310|
|% DAILY VALUE*|
|Calories from Fat310|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.