1. Select Variable 2.
2. Turn machine on, remove the lid plug and slowly pour the olive through the lid.
3. Blend 3-5 seconds or until all of the olives are evenly chopped.
Food tip: You can adjust the variable speed up or down 1 speed at a time to get the desired texture. This technique also works well for chopping whole Jalapeno peppers. Split them lengthwise and remove the seeds by scraping them off with a spoon then cut the peppers in thirds before dropping them through the lid.
Time Tip: Chopping a whole can of olives by hand can take up to 10 minutes (I know. I’ve done it). Using the Vitamix it takes about 10 seconds and that’s counting opening and draining the olives!
Money Tip: When I’m chopping large quantities for my Nine Layer Bean Dip (you’ll find the recipe in the dip category here in my blog), I buy a 33oz bag of sliced olives.
This recipe has some serious history behind it. It all started about 16 years ago. We had been invited to join my husband’s best friends family for a Fourth of July barbecue/swim party. It was a pot luck for a fairly large group so I thought the nine layer bean dip would work well as an appetizer. The dip was a hit and so began a Barton Family Bean Dip legacy. At first it was just 1 pan but then I found out a family member had an allergy to avocados so I added a small pan that had no guacamole in it. Soon the dip was disappearing as fast as I brought it out. Come to find out, people were skipping lunch just to eat the dip when we arrived.
Fast forward to the present. We now bring 3 varieties of the dip all weighing between 5 and 7 pounds each to all of our Memorial Day, Fourth of July and Labor Day gatherings. Three parties every year plus a couple of extra events thrown in by special request. That’s a lot of dip! One year we had to miss Memorial Day because Matthew was in the hospital. One family member jokingly asked, “Well, can you at least bring the dip?” Yeah. It’s that good!
Well, now it’s football season and the holiday season is quickly approaching. The next time you are invited to a party bring “the dip”. Word of caution, be prepared to be stopped at the door when you are invited back and you decide to bring something else!
3 cups of non-fried re-fried beans
2 cups diced green chiles
2 cups guacamole
1 cup taco seasoning
2 cups chopped olives
2 cups diced tomatoes
1 ½ cups chopped green onion
2 cups sour cream
2 cups shredded cheddar/Monterey Jack cheese
Guacamole directions: Peel, pit and mash 4-5 avocados. Mix in ¼ cup sour cream and salt, Cayenne pepper and black pepper to taste.
Dip directions: Layer each ingredient into a large lasagna pan (13-1/2 in. L x 9-5/8 in. W x 2-3/4 in. H) in the order listed. Chill in the refrigerator for at least 1 hour before serving.
Food Tip: For those allergic to avocado, eliminate that layer. For those who like a spicier dip, use chopped jalapenos in place of green chiles. This size dip is excellent for parties. If you want a smaller dip, choose the desired size pan and evenly layer all of the ingredients. The beans should measure about ¾ inch deep and each successive layer should completely cover the one below it.
Time Tip: The beans puree and spread much easier if they are freshly cooked and blended. Spread the non-fried re-fried beans into the pan, cover with foil and refrigerate overnight. Also chop the olives, tomatoes, green chiles and/or jalapenos the night before and store in airtight containers. It is best to chop the onions and make the guacamole the day the dip is to prepared and eaten.
Money Tip: When making this dip for a large group it is best to buy the ingredients at club stores or stores that specialize in catering. Making the non-fried re-fried beans fresh from beans purchased at a bulk food store is always more nutritional, less expensive and better tasting than canned.
Matthew's Manna 