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September 26, 2007
Those college alums know how to eat.
I like this recipe from Stephen Linn, author of The Ultimate Tailgater's ACC Handbook.
Boston College Game Day Bean Dip
1 - 8 oz. can of refried beans, any variation
1 - 8 oz. container of sour cream (regular is best as the light varieties can make the dip runny)
1 pkg. taco seasoning mix
1⁄2 small head iceberg lettuce
3-4 medium-sized tomatoes (more if you use Italian tomatoes)
1 medium-sized sweet onion (Vidalia, when in season, is best)
1-2 cans black olives
1 pkg. shredded cheese - Mexican style
1 - 8oz. jar salsa -- medium
1 - 8oz. jar salsa -- hot (optional)
Jalapeno-stuffed olives for garnish (optional)
2-3 bags of tortilla chips
This is shown off best if placed in a clear bowl that is wider at the top than the bottom. The dip has eight distinctive layers and makes a great presentation.
The bottom layer is the beans. Use a spatula to smooth out the layer. Mix the sour cream with the taco seasoning to taste. Scoop onto beans to make the second layer. Use a clean spatula to smooth out the layer. Shred the lettuce and place on top of the sour cream to make the third layer. Dice the tomatoes and let drain in a sieve to get most of the juices out. When ready, gently add as the fourth layer. Looking at the side of the bowl you can judge if you need to cut more tomatoes, etc. Dice the onions and add as the fifth layer. Drain the olives and cut in half as many as you need to rim the bowl. Place the olives with the cut side facing out. Dice or chop the rest of the olives to fill in this sixth layer.
Serves 10
From Ellen Svenning, Boston College
Posted by Gail Ciampa 
at 9:00 AM to Dips & Salsa
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