Football Field Layered Dip by Delish

Ingredients

• 2 small flour or corn tortillas
• 1 tablespoon canola oil, for brushing
• 1/2 teaspoon kosher salt, plus more to taste
• 2 (16-oz) cans store-bought or homemade refried beans
• 1/2 teaspoon store-bought or homemade adobo seasoning
• 2 1/4 cups sour cream, divided
• 1/4 teaspoon freshly ground black pepper
• 1 3/4 cups store-bought or homemade pico de gallo
• 1 3/4 cups store-bought or homemade queso
• 4 scallions, thinly sliced (about 1/2 cup)
• 1 1/2 cups store-bought or homemade guacamole
• 1/2 lime, juiced
• 7 pitted black olives
• 7 pitted green olives
• 14 baby carrots
• for serving Tortilla chips, veggies, or pita chips

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush each tortilla with canola oil and sprinkle with kosher salt. Using a sharp knife, gently cut a field goal shape into each tortilla. Place on the prepared baking sheet.
3. Bake for 6 to 7 minutes, or until the tortillas are golden brown and crisp. Transfer to paper towels to cool.
4. In a medium bowl, thoroughly mix the refried beans and adobo seasoning. Spread this mixture evenly in the bottom of a 13"x9" baking dish.
5. In the same medium bowl, combine 2 cups of sour cream, 1/2 teaspoon kosher salt, and a pinch of black pepper. Mix well.
6. Using a rubber spatula, spread the seasoned sour cream mixture evenly over the refried beans layer.
7. Strain any excess liquid from the pico de gallo using a fine-mesh strainer. Starting at one of the shorter left edges of the baking dish, layer the pico de gallo over the sour cream layer, leaving a 2-inch strip of sour cream exposed on the opposite side (this will be an end zone).
8. Spread the queso over the exposed sour cream and the pico de gallo layer, leaving a 2-inch strip of pico de gallo exposed on the opposite side. This forms the second end zone.
9. Sprinkle sliced scallions over the queso layer, again leaving a 2-inch strip of queso exposed to create the second end zone. Spread the guacamole evenly over the scallions to create the football field.
10. Squeeze the juice from half a lime over the guacamole layer.
11. Place the remaining 1/4 cup of sour cream in a piping bag fitted with a small tip. Pipe a single line across the center of the guacamole, parallel to the short edges of the dish, to represent the midfield line. Pipe two evenly spaced lines on each side of the center line to create the five yard lines.
12. At the base of the center line, pipe a '5' to the left and a '0' to the right. Repeat this on the other side of the field. Place the cooled tortilla field goals at each end of the field.
13. Place each black olive onto the end of a baby carrot to create a 'helmet'. Arrange these carrot-and-olive 'players' into the dip around the field, with the olive end sticking up.
14. Serve immediately with tortilla chips, vegetables, or pita chips for dipping.