When you get the offer for an exclusive Super Bowl game-day recipe from one of America’s top chefs…you take it! With great anticipation for the upcoming Super Bowl match between New England and Philadelphia, former Top Chef competitor, and judge, Chef Hugh Acheson, has created a fan-favorite 8-Layer Dip with added kick of flavor thanks to his go-to Cholula Hot Sauce.
Chef Acheson is currently Chef/Partner for Athens, Ga. restaurants 5&10 and The National; Atlanta restaurant Empire State South; and Atlanta coffee shop Spiller Park Coffee. He competed on Bravo’s Top Chef Masters: Season 3 and then returned as a judge for four seasons.
Chef has made this recipe achievable for anyone by keeping it simple, yet with layer upon layer of flavor. This is destined to be one of the favorites at your Super Bowl watch event.
- 4 cups refried beans, canned (two 16-ounce cans)
- 1 tablespoon butter, unsalted
- 1 shallot, minced
- 4 cups pinto beans, canned, rinsed (two 16-ounce cans)
- 1 tablespoon chicken stock
- 1/2 cup Cholula Original Hot Sauce
- 3 avocados, ripe
- 2 teaspoons lime juice
- 1/2 teaspoon kosher salt
- 1 teaspoon cumin, ground
- 1/2 cup red onion, minced
- 3 cups cauliflower florets, chopped
- 2 tablespoons butter, melted
- 3 cups fresh tomatoes, diced
- 1 tablespoon fresh cilantro, chopped
- 1 cup sour cream
- 1 cup Mexican cheese blend, shredded
- 1 cup black olives, pitted and sliced
- A liberal amount your favorite dipping chips
- 1 Put the refried beans into a medium sized pot and place over low heat. Add two tablespoons of water to smooth them out a bit to make them easier to stir and spread. Season with a pinch of kosher salt. Stir the beans a fair bit as they warm, as we do not want them to burn.
- 2 In another medium sized pot, melt the butter over medium heat. Add the minced shallot and cook for one minute. Add the pinto beans, chicken stock and half of the Cholula Original Hot Sauce. Stir until warm and then season to taste with kosher salt.
- 3 Pit and peel the avocados. Place them in a bowl and mash them with a potato masher. Add the lime juice, a half a teaspoon of kosher salt, cumin, and red onion. Mix well and set aside.
- 4 To prepare cauliflower, turn oven on to 400F. Next, lay the chopped cauliflower onto a baking sheet pan and spread out evenly. Roast cauliflower in the oven at 400F for 15 minutes or until florets begin to turn golden brown and crisp up a bit. Transfer roasted cauliflower into a medium sized mixing bowl. Add melted butter and the remaining quarter cup of Cholula Original Hot Sauce. Toss well to coat evenly and set aside. This will be the fourth layer.
- 5 Place the tomatoes in a bowl, season with a pinch of kosher salt to taste. Add the cilantro and toss well. Set aside.
- 6 Bring the sour cream to room temperature. Set aside.
- 7 Place the cheese in a bowl. Set aside.
- 8 Place the olives in a small bowl. Set aside.
- 9 Line up all the ingredients in the same order on a counter. 8 layers of wonder. Let's build this.
- 10 Find a nice clear, glass 9” x 9” (or so) baking container about two to three inches deep. Cleanly scoop and smooth the refried beans down on the bottom of the baking container. Next, add the pinto beans on top of that. Next add the mashed avocados. (Note: Be careful while spreading the ingredients, because you want the side view through the glass to be a layered architectural wonder.) Now let’s add the cauliflower. Then the tomatoes. Then the sour cream. (The sour cream is the trickiest one so use a clean smooth spoon so you don't muck it up.) For layer six, spread the shredded cheese, and then the olives for final layer. Garnish the dip with some artful drops of Cholula Original Hot Sauce for a final added bit of flavor.
- 11 Place your 8 Layer Dip on the counter next to a large quantity of tortilla chips and watch some football.