Fajita Magic 7-Layer Dip


Makes about 16 servings


1 pound Chef Paul Prudhomme’s Andouille Sausage (Regular or Hot), small diced
½ pound bacon, medium chopped
2 (16 oz) cans refried beans
10 teaspoons Chef Paul Prudhomme’s Fajita Magic®, in all
1 (15 oz) can whole sweet kernel corn, drained
1 (4 oz) can chopped jalapeños
1 (15 oz) can black beans, drained and rinsed well
1 tablespoon garlic, chopped
1 teaspoon salt, in all
2 cups fresh tomatoes, medium chopped
½ cup onions, small diced
2 tablespoons cilantro, chopped
4 teaspoons fresh lime juice, in all
1 (4 oz) can chopped black olives
1½ cups shredded sharp Cheddar cheese
1½ cups shredded Monterey Jack cheese
2 cups sour cream
1 avocado

How To Prepare

Pre-heat oven to 350°F. Place a large nonstick sauté pan over medium heat and add the andouille and bacon. Render down the meats for 12 minutes or until bacon almost starts to crisp. Remove from heat and strain through a colander or strainer. Reserve meats for later use. In a separate bowl, add corn, jalapeños, black beans, garlic, ½ teaspoon salt, and 1 tablespoon Fajita Magic®. Mix well to combine and set aside. In another mixing bowl, combine the tomatoes, onions, cilantro, 2 teaspoons lime juice, and 1 teaspoon Fajita Magic®. Mix well, then reserve ½-cup of this mixture to use as a garnish on the finished dish. In a separate bowl, add the sour cream, avocado, the remaining 2 teaspoons of lime juice, and 4 teaspoons Fajita Magic®. Mix well and chill until ready to serve. In a room temperature 10-inch cast iron skillet, spread the refried beans over the bottom of the pan, then sprinkle with 1 teaspoon Fajita Magic®. Next, evenly spread the andouille and bacon over the top of the beans. Then add the corn and black bean mixture over the meats. Next, spread the tomato mixture over the corn and black beans. Top this layer with the chopped black olives and then finish with the shredded cheeses and remaining 1 teaspoon of Fajita Magic®. Place in oven for 30 minutes, then remove and garnish with reserved tomato mixture. Serve with the sour cream-avocado dip on the side and your favorite tortilla chips.

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