The Ultimate Layer Dip
It's officially summer! Which means backyard cookout season is upon us, and I'm ususally assigned with bringing one or two different appetizers, which I believe to be extremely important task since a good appetizer will keep the hungry masses at bay until the main meal is ready. My abosolute favorite appetizer to prepare is a killer layer dip, where I pay careful attention to put as much flavor into each individual layer as possible, while making sure all layers will taste great together on one chip. Although the possibilities are practically endless, I opted to layer this dip with homemade hummus, garlic whipped cheese, smashed avocado, homemade salsa verde and crumbled queso fresco. This dip is literally an explosion of flavor in your mouth (I don't say that lightly). There is so much going on here it will satiate the most ravenous cookout crowd!
Here's what you need:
2 15.5 oz. Cans Chickpeas, drained and rinsed
3 Cloves Garlic, peeled
7 Cloves Garlic, unpeeled
1 Lemon
1 c. Plain Greek Yogurt
1 8 oz. Package Neufchatel Cream Cheese
2 Large Ripe Avocados
1 Bunch Cilantro
1 lb Tomatillos, skins removed
1 White Onion
2 Limes
1 tsp. Cumin Powder
8 oz. Queso Fresco, crumbled
Salt
Pepper
Extra Virgin Olive Oil
Here's how to make it:
Preheat your broiler. Cut the tomatillos in half and spread on a large baking sheet. Roughly chop the onion and add to the tomatillos, then top with the unpeeled garlic cloves. Drizzle everything with olive, salt and pepper. Spread everything out in an even layer and set under the broiler until the veggies are tender and slightly blistered. Remove from the broiler and set veggies aside to cool.
What's great about this is that now that the only real cooking is completed, practically everything else is done in a food processor. Start by tossing one peeled garlic clove in the food processor bowl, close the lid and whiz until the garlic is minced. Then add the chickpeas and blend to a fine grain, add 1/2 c. yogurt, squeeze in half of the lemon, sprinkle with salt and pepper, and puree. While everything is blending together, drizzle in some olive oil until the chickpea mixture resembles a smooth paste (you still want it to be fairly thick). Season to taste with a bit more salt and pepper and spread into the bottom of a small to medium-sized glass casserole dish, set aside.
Next, clean out your food processor bowl and whiz up another peeled clove of garlic to a fine mince. Add the neufchatel, the other 1/2 c. yogurt, salt and pepper, and puree until smooth. Taste for seasoning then spread on top of the hummus layer. If the cheese is too thick add a bit more yogurt to make it nice and spreadable.
Clean the food processor bowl and use it to mince the last peeled garlic clove. Halve the two avocados and scoop the flesh into the bowl. Add a handful of cilantro and squeeze in half a lime, add salt and pepper and pulse until combined but still slightly chunky. Turn out the avocado mixture onto cheese layer and smooth it out until nice and even.
Final layer! Clean out the food processor bowl once more. Squeeze the garlic out of its paper into the bowl, then scoop in the broiled tomatillos and onions. Pour in the remaining juices from the pan, add a handful of cilantro, cumin, squeeze in the remaining limes and season with salt and pepper. Pulse until smooth. Adjust for seasoning once more and pour over avocado mixture. Sprinkle on queso fresco and remaining cilantro sprigs, and you're ready to dip!
