What’s a party without dip? Not a very good party, if we’re being honest.
If you think about it, every culture has contributed their own version of chips and dip to the American culinary playbook, from Italian artichoke dip to Middle Eastern hummus and pita. But I’d argue that Mexico has definitely given us our all-time favorite dips, from salsa to guacamole to bean dip. And this party-friendly recipe combines them all into a single, beautifully layered pan of awesome.
We created this summery twist on a party favorite featuring KitchenAid’s newest attachment: the Fresh Prep Slicer/Shredder. Because, let’s admit it, pre-shredded cheese is kind of gross, and shredding it yourself in large quantities is a royal pain. But this attachment is, quite simply, beautiful. To put it in perspective, I shredded about a cup of cheese using this attachment in, oh, 15 seconds, without sacrificing my knuckles in the process. It also crumbled the cotija cheese AND shredded the radish using the same blade. Brilliant!
Technically, if you counted each and every ingredient here as a layer, it’s actually 9-layer dip; 10 if you counted the two varieties of cheese as separate layers. But 10 Layer Dip just sounds pretentious, so we’re going to stick to 7 and call it a day. A delicious, dip-filled day.
A play on the Italian stracciatella, meaning striated, referring to the little shards or stripes of chocolate scattered throughout a scoop of vanilla gelato (there’s also stracciatella cheese and a kind of egg-drop soup,...
Welcome to Love & Olive Oil, the culinary adventures of Lindsay and Taylor. We're all about food that is approachable but still impressive, unique and creative yet still true to its culinary roots. (More...)