Chips and dip are always hits at Super Bowl parties (or any party for that matter). This seven layer dip with chimichurri from Jess Emin will be a touchdown with your guests. This needs to be prepared a day ahead of serving which gives you more time to rest up for the big game.
Serves: 10
Prep time: 10 minutes
Cooking Time: 30 minutes
Ingredients:
2-3 bags of corn chips for serving
500 g ground turkey
1/2 tsp chili powder
1 tsp paprika
1 Tbsp dried oregano
1/2 tsp cumin
1 tsp kosher salt
1 1/2 cups guacamole (use your favourite recipe)
500 ml full fat sour cream
1/2 cup black beans
1/2 cup sweet yellow corn
3 Tbsp cilantro, chopped
For pico de gallo:
1 large tomato, seeded, diced
1 large jalapeno, seeded, diced
1/2 cup white onion, diced
juice of one lime
1/3 cup cilantro, chopped
For chimichurri:
2 garlic cloves, diced
1 small shallot, diced
1/4 cup white wine vinegar
2 Tbsp fresh oregano, chopped
1/2 cup fresh parsley, chopped
1/3 cup fresh cilantro, chopped
1/3 cup olive oil
1 tsp Kosher salt
For cheese sauce:
3 Tbsp butter
2 Tbsp all purpose flour
1 cup whole milk
400 g old cheddar, grated
1 tsp chili flakes
Directions:
Place a large frying pan over medium to high heat with a splash of neutral oil. Add ground turkey to the pan, with chili powder, paprika, oregano, cumin and salt. Let fry for 3 minutes without touching to create some browning on the bottom. With a wooden spoon break up the ground turkey into small bits and mix in the herbs and spices. Cook for another 3-4 minutes or until all bits are cooked through. Take off heat and set aside.
Mix together corn, black beans and cilantro with a pinch of salt in a small mixing bowl. Set aside.
To make pico de gallo, the fresh salsa layer, mix all ingredients in a small bowl. Set aside.
To prepare the chimichurri begin by mixing garlic, shallot and white wine vinegar in a small bowl, letting it sit for 10 minutes. Add the oregano, parsley and cilantro, salt, and mix throughly. Slowly whisk in the olive oil. Set aside.
For cheese sauce:
In a small saucepan melt butter over low to medium heat. Once butter is melted, whisk in flour until well incorporated. Add milk and bring to a simmer, whisking until the mixture thickens a bit. Add cheese into the milk, one small handful at a time, whisking between each until all the cheese is melted and smooth. Add chili flakes and mix again.
Preparation:
Use a large deep dish pie plate (10’) or a 9×12 casserole dish to layer the dip. Begin with the corn and beans on the bottom, then the guacamole, followed by the chimichurri, then the cooled ground turkey, followed by the sour cream, cheese sauce and pico de gallo.
Spread the layers all the way to the edges of your dish so the layers don’t leak down into each other.
Refrigerate for up to a day before serving. Serve cool with corn chips.
Tip:
For a less watery pico de gallo, you can add a few pinches of salt to the tomatoes, before mixing them into the salsa, and place them in a strainer over a bowl. They should release a considerable about of water.
Courtesy of Think Turkey
