Instructions

Preheat oven to 400 degrees F

Step 1 

In a small bowl combine the corn with the olive oil and spread evenly on a small baking sheet. Bake 12-15 minutes or until the edges just start to turn golden. Allow to cool slightly

Step 2 

To make the pico de gallo combine the diced tomato, jalapeño, diced red onion, lime juice, and cilantro. Set aside

Step 3

To assemble the dip, in a 1-quart clear glass bowl, layer the dip as follows, refried beans, roasted corn, jicama, guacamole, salsa, and Simple Root salsa con queso. Smooth each layer as you build the dip. Top the center of the salsa con queso with pico de gallo and serve with tortilla chips or your favorite dipping chip.