Baked Pita Chips with Black Bean, Corn, & Chorizo 5 Layer Dip

Baked Pita Chips with Black Bean, Corn, & Chorizo 5 Layer Dip ~ A great dip deserves a great chip, and today I’m baking up my homemade pita chips in 5 flavors in honor of Rojo’s newest layered dip ~ let’s dig in!

*Today I’m partnering with Rojo’s® and their line of fresh, restaurant style salsas and dips.  Rojo’s is the gold standard in refrigerated salsas, making its products in small batches and with the highest quality, premium ingredients ~ this is seriously good dip, I’m excited to share it with you.

Everybody loves layered dips, but not everybody has the time to assemble them from scratch.  Rojo’s sets the standard for fresh flavor that tastes homemade.  Seriously, check the ingredient list ~ it’s real food, with no unpronouncables ;)

All Rojo’s dips and salsas are made fresh, and sold in the refrigerator aisle at major grocery stores across the U.S.  Nothing is canned or bottled so the flavor is bright ~ did you know that all jarred salsas are cooked?  That really does a number on the fresh flavor.  Rojo’s never cooks their salsa ~ it’s fresh cut, just like you would do at home.  I love that.

Layered dips are some of my favorites ~ they’re fun to share with friends, and everybody loves to plunge their chips through all those layers…but they can be tricky to get just right.   Rojo’s new Black Bean, Corn & Chorizo 5 Layer Dip strikes just the perfect balance of ingredients ~ the black beans are an earthy, satisfying base, topped with a slightly spicy, super chunky salsa, followed by a rich queso, and a cooling sour cream.  The cheddar finishes it off with a bang.

Let’s deconstruct the 5 yummy layers of Rojo’s Black Bean, Corn & Chorizo 5 Layer Dip: (I’d be happy with any ONE of these!)

• protein packed black beans
• Rojo’s signature Black Bean and Corn salsa
• chorizo queso
• sour cream
• sharp cheddar cheese

If you tried to gather all the fresh ingredients Rojo’s puts into their dip ~ we’re talking chorizo, fire roasted corn, red peppers, and tomatoes, limes, black beans, onions, cheese, sour cream, cheddar cheese, cilantro, jalapeno, green chiles, and Anaheim peppers, not to mention all kinds of natural spices like paprika, garlic, and rosemary, just to name a few ~ yikes, you’d be too exhausted to party!

TIP:  Spend the time you saved on the dip on some easy homemade toasted pita chips.  You can bake them earlier in the day if you like, they’ll keep just fine.

The secret to a great baked pita chip is pretty simple ~ you’ll need a pastry brush, and some olive oil.  A really good olive oil makes a big difference in taste, so I use the good stuff.

I liberally coat the top of each chip, and then sprinkle on my seasonings:

• sesame seeds
• fresh cracked black pepper
• red chili flakes
• onion salt, or onion flakes
• cumin seeds

Pop them in a 375F oven for about 10-12 minutes, or until they’re golden.  Different brands of pita bread yield different results, so experiment to find what works best for you.  A soft pillowy pita will make a softer chip and a thinner pita bread will bake up crunchier.

TIP:  If you want a super crunchy chip, brush both sides with olive oil, and flip them halfway through the cooking.

One benefit to making your own chips is that you can control the ingredients.  With the exception of the onions salt, mine are salt free.

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Make it your own ~

• For the ultimate experience, make your own pita bread!

Don’t forget to pin these baked pita chips and 5 layer dip!