The Chew: Triple Layer Graveyard Dip Recipe

The Chew: Triple Layer Graveyard Dip

You really can’t talk about crowd-pleasing bites without a special crowd-pleasing guest. The hilarious Wanda Sykes admitted that her wife, although she’s French, doesn’t enjoy cooking and it comes through in her food. She’s even done skits about her wife’s cooking as part of her routine, and joked that her friends will call to be sure she’s the one cooking before they come over. Wanda and her wife have 7-year-old twins together, and according to Wanda they definitely prefer her cooking! It’s a good thing she has a little experience in the kitchen, because she helped Clinton Kelly prepare a Triple Layer Graveyard Dip!

You can recreate the same spooky, tasty dip at home! Just click next page to get the recipe.

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The Chew: Triple Layer Graveyard Dip Recipe Ingredients

The Chew: Triple Layer Graveyard Dip Recipe

Clinton Kelly and special guest Wanda Sykes prepared a Spooky Triple Layer Graveyard Dip just time for Halloween. (79485769@N05 / Flickr)

For the Guacamole:

  • 1 lime – juiced
  • 1 serrano chile – seeded, minced
  • kosher salt and freshly ground black pepper
  • 3 ripe avocados – peeled, pitted
  • 1/3 C red onion – peeled, minced
  • 2 tbsp cilantro leaves – finely chopped

For the Pico de Gallo:

  • 1/2 small white onion – peeled, finely chopped
  • 1 clove garlic – peeled, minced
  • kosher salt
  • 3 tomatoes – finely chopped
  • 1/2 jalapeno – seeded, finely minced
  • 1 lime – juiced

For Assembly:

  • 1 bunch scallions – divided, half sliced into 1-inch pieces and half chopped
  • 4 flour tortillas – 8-inch
  • 1 can black beans – 15-oz, drained, rinsed

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The Chew: Triple Layer Graveyard Dip Recipe Directions

  1. Preheat the broiler
  2. Line a baking sheet with parchment paper

For the Guacamole:

  1. In a large bowl, add the lime juice, avocado, serrano chile, red onion, and cilantro, then use a fork to mash and combine
  2. Season with salt and pepper

For the Pico de Gallo:

  1. In a small bowl, add the tomatoes, jalapeno, onion, lime juice, and garlic, then mix
  2. Season with salt

For the Tortilla Chips:

  1. Cut the tortillas into tombstone shapes, then put onto the baking sheet
  2. Put into the oven and broil until they become slightly golden and crispy, approximately 1-2 minutes per side

To Assemble:

  1. Use scissors or the tip of a knife to cut 1-inch pieces of scallions, then make several thin cuts in the top half of the scallion to make it look like grass
  2. In a 9×13-inch baking dish, layer the guacamole, then pico de gallo
  3. Top with the black beans, then add the chopped scallions and “grass”
  4. Chill until ready to serve
  5. Before serving, place the tortilla chips into the dip, upright like tombstones

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