Diablo Dip Recipes

Steps:

• Roast the habanero and jalapeno peppers over an open flame until they are charred on the outside. Remove from the heat and cool slightly. Remove the stems and the seeds. Remove the stems and seeds from the pasilla pepper as well. Set aside.
• Place the tomatoes with their sauce into a large pot. Crush the tomatoes up more with your hands to break them up. Add the roasted habanero and jalapeno peppers, the pasilla chili paste, soy sauce, brown sugar, cayenne, ancho and California chili powders and paprika into the pot and bring to a low boil. Reduce the heat and simmer for 30 minutes.
• Remove from the heat and cool it down. You can place it into the refrigerator. Once the sauce it cooled completely, add the cilantro and lime juice.
• Puree in a food processor or blender until it is smooth. You can adjust the levels of peppers and chili powders to make the sauce hotter or milder to your liking. We love it hot!

Steps:

• Assemble all of the layers in order on a platter as follows: First Layer: Spread jalapeno bean dip on bottom of serving platter. Second Layer: Mash avacado together with lemon juice, salt and pepper. Spread over bean dip. Third Layer: Mix mayonnaise, sour cream, taco seasoning mix. Spread over avacado layer.
• Fourth Layer: Spread chopped green onion over mayonnaise layer. Fifth Layer: Spread chopped tomatoes over green onion layer. Sixth layer: Spread chopped olives over tomatoes.
• Seventh Layer: Spread diced chilis over olives. Eighth Layer: Sprinkle shredded cheese over all. Ninth Layer: Place a dallop of sour cream on top.

Steps:

• Combine cheeses, poblano, fire-roasted tomatoes, and heavy cream in your slow cooker. You could also put it in a large pot on the stove top.
• Mix together; cook on high for 1.5 hours or low for 2-3 hours. Mix partway through to help get better melted cheese and combination of all the ingredients.
• If using the stove, cook on low for about an hour, stirring occasionally.
• After cooked, add jalapeno juice, salt, and pepper to taste. Start with a little bit less jalapeno juice and add more to adjust the flavor to your liking.

Steps:

• Blend taco mix into sour cream and refrigerate for at least an hour or up to several hours. On an oversized platter layer the avocado on the bottom, bringing it almost to the platter rim. Top with the sour cream mixture, making a smaller ring. Sprinkle on the Monterey Jack cheese, then the cheddar cheese. Next layer the olives, followed by the tomatoes and top with the scallions. Serve with chips to scoop.