A party spread can feel incomplete without a dip, and this layered creation earns a place at the center of the table. It may overshadow the classic layered bean dip, though that standby still deserves its own spot in the appetizer lineup. There is always room for a new addition, and a dip built from the components of a satisfying burger fits right in. The dish can be made a day ahead and refrigerated, since the iceberg lettuce holds its texture well. Bring it to any gathering and you will look like a seasoned dip maker.
Info
- Cook time: 1 hour
- Total time: 1 hour 55 minutes
- Yield: 6 to 8 servings
Ingredients
For the Dip
- 1 tablespoon vegetable oil
- 2 pounds ground chuck (80/20)
- 2 teaspoons chipotle powder
- Kosher salt and freshly ground black pepper
- 3 green jalapeños, halved and seeded
- 2 poblano peppers, halved and seeded
- One 16-ounce jar mild or medium nacho cheese dip
- 3/4 cup finely chopped fresh cilantro
- 1/2 head iceberg lettuce, finely shredded, then chopped
- 2 teaspoons fresh lime juice
- 4 Roma or plum tomatoes, seeded and chopped
- 1 medium red onion, finely chopped
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 cup Mexican crema
For the Chips
- 8 pita breads, split and cut into quarters
- Nonstick cooking spray, for the pita wedges
- Peanut oil, for frying
- 8 yellow corn tortillas, cut into quarters
- Kosher salt
Instructions
- Brown the beef: Put the oil in a large pan over medium heat. Once it starts to swirl, add the beef, chipotle powder, 2 teaspoons salt and generous grinds of coarse black pepper. Stir and cook until the meat is fully browned, 8 to 10 minutes. Transfer to a plate lined with paper towels. Let it cool completely, then spread it in an even layer across the bottom of a trifle dish.
- Char the chiles: Using the same pan, cook the jalapeños and poblanos until they are slightly tender and charred, keeping a bit of bite. Take them out and chop them finely together. Scatter them over the beef layer.
- Build the layers: Pour the cheese dip evenly over the chopped peppers. Sprinkle the cilantro evenly over the cheese. Add the lettuce and press down gently. Spritz the lime juice over the top and season lightly with a pinch or two of salt. Scatter the tomatoes evenly over the lettuce, then finish with the red onions.
- Make the crema: In a bowl, stir together the chipotle peppers, crema and a pinch of salt. Drizzle the mixture over the onions.
- Bake the pita chips: Heat the oven to 350 degrees F. Coat both sides of the pita wedges lightly with cooking spray and arrange them on a parchment-lined baking sheet. Bake until lightly golden, 15 to 20 minutes. Let them cool before serving.
- Fry the tortilla chips: Pour about 2 inches of peanut oil into a medium saucepot over medium-high heat. When the oil begins to swirl, add the corn tortilla wedges in batches. Fry until lightly golden and crisp. Move each batch to a paper towel-lined plate and season with a pinch of salt. Scoop some dip onto each individual plate and serve at room temperature alongside the pita and tortilla chips.
