The Pioneer Woman Cooks has a recipe for nine-layer Mexican dip that calls for refried beans, grated sharp cheddar and Monterey Jack cheeses, pico de gallo, guacamole and sour cream. Other ingredients are hot sauce, cumin, canned diced chilies and olives. Copykat.com's recipe reproduces the T.G.I. Friday's nine-layer dip.
The Pioneer Woman heats canned refried beans over medium-low heat, adds in several shakes of hot sauce and a small can of undrained, chopped green chilies, stirs and adds some cumin.
She builds the layers on a small serving dish with curved sides, advising to keep the amount small because uneaten dip begins to look unappetizing quickly. First she puts the beans on the platter and smooths the layer. Next comes the layer of cheddar cheese, and then she smoothes on a layer of sour cream with a spoon. The layer of guacamole tops that, followed by the Monterey Jack and then the chopped black olive layer. Pico de gallo is the top layer, although chopped jalapenos are optional as a final layer above that.
To make the Copykat version of T.G.I. Friday's dip, start with frying two strips of lean bacon, adding 16 ounces of canned plain refried beans and cooking for about 15 minutes. Meanwhile, mix 1/2 cup sour cream with 1/2 teaspoon taco seasoning.
Place the layers on a serving platter in this order: beans, 3/4 cup of shredded cheddar cheese, sour cream-taco seasoning mix, 3/4 cup guacamole and 1/3 cup diced tomatoes. Above that, layer 1 tablespoon finely chopped fresh cilantro, 2 tablespoons of sliced black olives and 2 tablespoons of finely sliced green onions.