Good food is a key part of a great football watching experience, right? Well in my opinion it is! A friend and I made it a point to create the perfect multi-layered dip for the sole purpose of watching football. What better time than right before the Super Bowl?!

This dip is so good and very easy to make! It has all of the essential layers and then some! All you need is a deep casserole dish to fit the many layers of goodness, chips, and a TV to watch the Broncos beat the Panthers!

Ingredients

Pico de Gallo

• 2 organic tomatoes, diced
• handful cilantro, chopped
• 3 cloves garlic, minced
• 1/4 red onion, diced
• Juice from 1 lime
• 1 jalapeno, diced

Dip

• 1 can Organic Refried Beans
• 3 Organic Avocados, sliced
• 4 oz. Sour Cream or Plain Greek Yogurt
• 1 can of Green Chiles, drained
• 4 slices of bacon, baked and crumbled (bake at 375 – see below for instructions)
• 1 can Organic Black Beans
• 1/2 lb. Ground Chorizo, browned
• 6 oz. bag of Organic Mozzarella Cheese
• Pico de Gallo (Ingredients Above)
• Handful of Diced Green Onions (optional)
• Smoked Salt and Pepper

Instructions 

First, you will want to get all of the ingredients ready for each layer. This would include browning meats, cutting vegetables and rinsing the canned beans.

Once all of your ingredients are prepped, you are ready to make the pico de gallo. This is so easy! Take all of the ingredients listed above for the pico and combine them in a bowl. Add a pinch of salt and pepper. Stir ingredients up until well-mixed and set aside.

Preheat the oven to 375 degrees.

Layer One: Using a deep casserole dish, spread the can of refried beans in the bottom of the dish for the first layer. I found that a rubber spatula was the best to get the beans even and sealed to the edge of the dish.

Layer Two: The second layer is avocado. We probably used about 1 1/2 of the avocados on this layer and we have a second layer of avocados later on. You can put them all on one layer – you can mash the avocados and spread them too. We used slices and placed them on top of the refried beans. If you prefer to have the avocados mashed, similar to guacamole, then go ahead and do what you like! Sprinkle a pinch of your smoked salt on this layer.

Layer Three: On top of the avocados, spread about 4 oz. of sour cream. You can use Greek yogurt here if you want to make it slightly healthier. Honestly, I figured we would just go all-out and use sour cream. We already have bacon and chorizo and we are watching football so… treat yo’ self!

Layer Four: On top of the sour cream you can spread out the green chiles. I recommend draining the liquid out of the can before doing so.

Layer Five: I recently got some baking racks and have been using them to bake bacon. You simply put the rack on the baking sheet; this way your bacon isn’t cooking in its own grease. Cook it at 375 degrees and just watch it until it is crispy to your liking. It really doesn’t take long to cook and you don’t have to flip it. Once cooked, pat out with a paper towel and crumble or chop. Sprinkle the bacon evenly over the green chili layer.

Layer Six: I mentioned above that to prep you would want to drain and rinse the beans. I used a small colander and rinsed them under cold water. Sprinkle beans evenly over bacon.

Layer Seven: Do the same as ‘Layer Two’, above. If you decided to use all of the avocados on one layer you can skip this step. ( I threw some green onion on this layer )

Layer Eight: Sprinkle the chorizo evenly for your next layer.

Layer Nine: Sprinkle half of the cheese on top of chorizo.

Layer Ten: Spread the pico that you prepared earlier on top of the cheese layer.

Layer Eleven: Sprinkle the remaining cheese on top for the final layer. Sprinkle a pinch of salt and pepper.

Place the amazing 11 layers that you just created into the oven for 15-20 minutes.

Top with a few slices of avocado if you have some left over and the diced green onion.