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Côtes du Ventoux Rouge 2021, Domaine de Boissan

Côtes du Ventoux Rouge is made from a blend of Grenache and Syrah. Grapes are manually harvested from 30 year old vines. Aging in concrete tanks before bottling, results in a fruit forward wine with aromas of pepper, spice and wild berries. On the palate cassis, wild raspberry and fresh herbs with an underlying earthiness. Full bodied with elegant tannins and a long finish.

SEVEN LAYER DIP RECIPE

Ingredients

Ingredients:

16 oz. refried beans

Milk (optional)

2 cps sour cream

4 oz cream cheese, softened

2 tbsp taco seasoning (optional)

2 ½ cps guacamole

2 ½ cps salsa (drained)

1-2 cps shredded cheddar or monterey jack cheese

4 green onions, sliced

½ cp olives, sliced (green or black – your choice)

2 roma tomatoes, diced

1 bell pepper, diced (red, green, yellow or orange – your choice)

1 - 9x13 serving dish or individual serving bowls

Corn Chips

Instructions

This is where the layering comes in...pretty simple stuff:

1. Refried beans layer:  Spread the refried beans evenly across the bottom of your serving dish. You can use the refried beans as they are in the can. You can also make this layer a bit easier to scoop up if you add some milk (start with 2 tbsps. – incrementally add more milk until you get the consistency you desire) or use the liquid you drain from your salsa.

2. Guacamole layer:  Spread the guacamole evenly across the refried beans layer.

3. Sour cream layer:  mix sour cream, softened cream cheese and taco seasoning together, then layer on top of the guacamole

4. Salsa layer:  Spread the salsa evenly across the sour cream layer.

5. Cheese layer: Grate cheeses and mix together, then sprinkle evenly across the salsa layer.

6. Top layer:  Sprinkle the green onions, olives, tomato and bell pepper across the top of the cheese. Use all of the last four ingredients listed or a selection – your choice.

7. Refrigerate the dip for 1 hour before serving.