LUCIOUS THREE LAYERED DIP
Ingredients:
¼ cup cold water
1 package unflavored gelatin
Avocado Layer:
2 large avocados, cubed
¼ cup green onion, sliced about 1-inch pieces
2 T fresh lime or lemon juice
2 T mayonnaise or sour cream
1 t salt, more to taste
Splash hot pepper sauce
Sour Cream Layer:
1 cup sour cream, at room temperature (low fat is OK, but not non-fat)
¼ cup sweet or yellow onion, finely chopped in food processor
Red Pepper Layer:
3 red peppers, (you can use one red, yellow & orange pepper)
Roasted in a 375 F oven for 30 minutes, peeled and seeded
¼ cup red onion, chopped
¼ cup cilantro, roughly chopped
2 T mayonnaise or sour cream
1 T fresh lime or lemon juice
1 t coriander
1 t cumin
1/8 t chipotle powder, or to taste
1 t salt, more to taste
Method:
1. Lightly oil an 8-inch spring-form pan or spray with non-stick spray.
2. Put the cold water and gelatin in a heat-proof bowl, stir with a fork to dissolv
e.3. After about 5 minutes, place the bowl over a small saucepan of simmering water; (not boiling) in a few minutes the gelatin will melt. Keep on the stove, on your lowest heat.
4. The gelatin will be divided between the 3 layers.
5. AVOCADO layer: put 1 of the cubed avocados, green onion, lime/lemon juice, mayonnaise, salt and hot pepper sauce in the bowl of a food processor; pulse to almost a puree. Season to taste with salt; add more salt & hot pepper sauce, if desired.
6. Transfer to a bowl. Stir in the 2nd cubed avocado, along with 1 T of the melted gelatin. Spread over the bottom of the prepared pan, refrigerate while you make the next layer.
7. SOUR CREAM layer: stir together the sour cream, onion & 2 T of the melted gelatin. Carefully spread over the avocado layer and chill.
8. RED PEPPER layer: put the roasted red peppers, red onion, cilantro, mayonnaise, lime juice, coriander, cumin, chipotle powder and salt into the bowl of a food processor and pulse until the red peppers look like confetti. Taste and adjust the seasonings. Stir in the remaining 1 T gelatin. Spread on top of the sour cream layer.
9. Cover and chill until firm, at least 6 hours; overnight is best.
10. To serve, run a thin knife around the inside of the pan, then remove the sides of the spring form pan.
Place the mold, still on the base of the pan, on a decorative platter (place a folded wet paper-towel under the dip to keep it from sliding). Serve with tortilla chips or fresh veggies.
