7-Layer-Dip Totchos
From The Cozy Table [1] by Dana DeVolk
Notes
Seven-layer dip is one of those iconic, nostalgic appetizers. Layers of beans, cheese, sour cream, and other goodies make it a go-to dip for get-togethers! Totchos have been a fun staple for a while now, incorporating nacho toppings on tater tots for a yummy twist. Instead of classic nacho toppings, I mix it up with seven layers of deliciousness as a nod to childhood!
Ingredients
- Green salsa:
1 pound tomatillos, husked
1 poblano pepper
1/4 white onion
2 garlic cloves
1/2 cup loosely packed fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
3 cracks black pepper
- Nachos:
26 frozen tater tots, or similar product
1/2 cup refried beans
1/4 cup diced tomato (from 1 medium tomato)
1/2 cup shredded sharp cheddar (or cheese blend of your choice)
1/2 avocado, peeled, pitted, and mashed
1/4 cup sour cream
2 tablespoons green salsa or salsa of your choice
1 tablespoon roughly chopped cilantro
1 scallion, thinly sliced
Directions
- For the green salsa: Preheat the oven to 425°F.
- Place the oil in a large bowl. Toss the tomatillos, poblano, onion, and garlic in the oil. Transfer to a baking sheet. Roast in the oven for 15 minutes, flipping the items over halfway through. Remove from the oven and let cool completely.
- Remove the poblano and remove the skin, stem, and seeds. Place the poblano flesh in a blender, add all the remaining ingredients, and blend until smooth.
- Store in the refrigerator in an airtight container for up to 1 week.
- For the tater tot nachos: Preheat the oven to 425°F.
- Place the tater tots in a single layer in an 8-inch cast-iron skillet or oven-safe dish. Bake for 20 minutes.
- Top the tater tots with the beans, tomato, and cheese. Bake for an additional 3 minutes, until the cheese is melted.
- Top with the mashed avocado, sour cream, and salsa. Garnish with the cilantro and sliced scallion.
Information
- Category
- Appetizers
- Cuisine
- North American
- Yield
- 2 servings