Seven Layer Taco Dip

Last night we sat outside and had dinner at Dos Gringos (in Phoenix, not Minneapolis!). For a starter we had Seven Layer Taco Dip. It was served very attractively in a small cast iron skillet on a large platter surrounded with freshly fried tortilla chips. It would be very easy to recreate this popular appetizer. Spoon about 1 cup bean dip and 1 cup chile con queso into a 5-inch cast iron skillet without stirring. Sprinkle generously with queso fresco and as much chopped jalapeno peppers as you like. Heat this in a 350 degree oven about 20 minutes until hot. Top with a scoop of guacamole, a scoop of sour cream and fresh tomato pico de gallo. Surround the pan with tortilla chips. Of course, it tastes best if you make the guacamole and pico de gallo (or salsa) from scratch. Unfortunately tortilla chips at home never taste as good as in Mexican restaurants!