Gluten-Free Six Layer Mojo Dip

This dip is sinfully good! It is yet another way to stretch and re-purpose that “Pork Butt” (see my Barbecue Pork Latke recipe, if you’re looking for other ideas as well!) There are only 2 components of this dip that require “cooking,” so it is easy to compose and prepare. An excellent dish for any party, snack, or as a full meal! It would also make a great dish for an upcoming Super Bowl party. So grab your Pork Butts, and get a Slow-Roastin’, because this Six Layer Mojo Dip is seriously as yummy as it looks!

Equipment: Food Processor (but not necessary)

Ingredients:

Guacamole:
2 Hass Avocados
2 Large Cloves Garlic (minced)
1/2 cup Cilantro (pre-chopped)
1/16 tsp White Pepper
1/8 tsp Salt
1/8 tsp Paprika
3 tbsp diced Red Onion
1 tsp Lime Juice

Pico de Gallo:
1/4 tsp ground mustard
1/4 tsp black pepper
1/4 tsp celery salt
1/4 tsp paprika
1 tsp lime juice
2 oz rice vinegar
1 oz olive oil
1 tbsp sweet chili sauce
3 cloves minced garlic                                                                                                                                   1/2 cup chopped cilantro
1 can southwest style (or fiesta) corn
2 Roma tomatoes

Garlic and Herb Crema:
8 oz Sour Cream
2 cloves Garlic (minced)
1/2 cup Cilantro (pre-chopped)
1/4 cup Parsley (pre-chopped)

Black Beans:
1 can Black Beans (I use low sodium)
1/2 can Water
2 cloves Garlic (minced)
1/2 cup Cilantro (pre-chopped)
1/4 cup Parsley (pre-chopped)
1 packet msg/gluten-free Sazon
1/4 tsp White Pepper
1/4 tsp ground Thyme
1 tsp Adobo
1/4 c diced Yellow Onion

Shredded Cheese of choice

Mojo Marinated Pork (marinate pork and put into refrigerator overnight):
1/4 cup 100% OJ
1/4 cup Rice Vinegar (the GF brand I use is Nakano “All Natural” No Sodium No Sugar)
1/4 cup Olive Oil
1 tbsp organic Lime Juice (it is sulfite-free. If no sulfite-intolerance, any lime juice concentrate.)
4 lg cloves Garlic
2 cup Cilantro (chopped)
1 cup Parsley (chopped)
1 tsp Salt
1/2 tsp Black Pepper (or 1/4 tsp White Pepper)

Directions:

  1. Take Mojo Pork out of refrigerator and put on stovetop on medium-low heat for 10 minutes, stirring occasionally. After 10 minutes, lower heat to simmer.
  2. Meanwhile, put entire contents of can of black beans, half can of water, 2 cloves minced garlic, chopped cilantro and parsley, dried seasoning, and diced yellow onion into medium sauce pot on medium heat. Heat to boiling, stirring occasionally, then reduce to simmer.
  3. Whisk all liquid ingredients for Pico de Gallo with dry seasonings, chop tomatoes, chop cilantro, drain corn, mince garlic. Toss all together with liquid ingredients.
  4. Cut Avocados and remove pit. Put into bowl and mash with fork. Finely dice Red Onion, mince garlic, wash and chop cilantro, and mash and stir into the avocado mixture. Stir in the dry seasonings.
  5. Taste Guacamole and Pico, add additional seasonings if necessary (may add chopped jalapeno or chili powder if you prefer some heat.)
  6. Spoon sour cream into bowl, chop remaining cilantro, parsley, and mince remaining garlic cloves. Stir into sour cream.
  7. Layer dip: Mojo Pork, Shredded Cheese, Black Beans, Sour Cream Pico de Gallo, Guacamole
  8. Enjoy with your favorite Corn Chips!!
six-layer-mojo-dip
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