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“Top Chef” alum Bruce Kalman joins Debbie in the kitchen to make the ultimate game day dip.
Ingredients

REFRIED BEANS

  • 2 tbls olive oil
  • ½ c yellow onion, finely chopped
  • 1 garlic clove, finely chopped
  • ¼ tsp crushed red pepper flakes
  • 2 c cooked beans (pinto, black, cranberry)
  • To taste kosher salt and black pepper

GUACAMOLE

  • 1 lb ripe avocados, pitted, skins removed, and diced
  • ½ tbls jalapeno chile, seeds removed, minced
  • 1/8 c fresh tomatoes, ¼” dice
  • 1/8 c red onions, ¼” dice
  • 1/8 c cilantro leaves, chiffonade
  • ½ c grapefruit segments, chopped
  • 1-2 tbls lime juice, freshly squeezed
  • ½ tsp cumin seed, toasted and ground
  • To taste kosher salt and ground black pepper

PICO DE GALLO

  • 2 c ripe tomatoes, seeds removed, ¼” dice
  • 2 tbls red onions, small dice
  • 1 tbls jalapeno, seeds removed, minced
  • ¼ c cilantro leaves, chiffonade
  • 2 tbls lime juice, freshly squeezed
  • To taste kosher salt and ground black pepper

MEXICAN SEASONED LABNEH

  • 1 pt labneh
  • 1 each lime, juice and zest
  • 2 tsp cumin seed, toasted and ground
  • 2 tsp coriander seed, toasted and ground
  • 2 tsp red chile powder
  • 1 tbls chipotle in adobo, puréed
  • To taste kosher salt and ground black pepper

CHEESE BLEND

  • 1 lb oaxaca cheese, shredded
  • 1 lb sharp white cheddar cheese, shredded

REFRIED BEANS RECIPE DIRECTIONS:

1. In a sauté pan, heat the oil over medium heat and add the chopped onion, garlic and chili flake

2. Cook until the onions are soft

3. Add the cooked beans with enough of the bean cooking liquid to just cover

4. Cook until the beans are soft, and the liquid is reduced by ½, about 8-10 minutes

5. Using a potato masher, mash the beans to desired consistency, a little chunky

GUACAMOLE DIRECTIONS:

1. In a mixing bowl, combine all of the ingredients and mix well

2. Taste and adjust seasoning

PICO DE GALLO DIRECTIONS:

1. In a mixing bowl, combine all of the ingredients and mix well

2. Taste and adjust seasoning

3. Chill and serve

CHEESE BLEND DIRECTIONS:

1. In a mixing bowl, combine the cheeses and mix well until evenly mixed

TO BUILD THE DIP:

1. In a baking dish, begin layering the different ingredients in this order:

2. Refried beans, seasoned labneh, guacamole, cheese blend, shredded napa cabbage and the pico de gallo

3. Garnish with sliced olives, sliced scallions, cotija cheese, cilantro leaves, escabeche and lime wedges

4. Serve with tortilla chips and fritos

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