Starters

7 Layer Dip

This Mexican dip was taught to me by my American Sister-in-Law. It is pleasing to the eye and also delicious!

7 Layer Dip

Print Recipe
Cuisine: Mexican Serves: 10 Cooking Time: Assembly 10 minutes

Ingredients

  • 14oz tin of refried beans (if you can source any without lard!) or use tinned whole kidney beans, blend with lemon juice and taco seasoning
  • 12oz sour cream, pour into a bowl, add 2 tbs water/milk and mix well
  • 1 peeled fresh avocado sliced (optional)
  • 1 medium crisp lettuce finely sliced
  • 4oz red/white/spring onions finely sliced
  • 8oz fresh tomatoes finely sliced
  • 1 cup black olives sliced
  • 2 tbs freshly cut coriander
  • 1 cup mild cheese grated

Instructions

1

Take a flat round/square 12 inch plate.

2

Place the kidney bean mixture in the middle of the plate, ensuring there is some space all around the plate.

3

Pour the sour cream mixture on top of the beans making a half inch thick layer.

4

Place sliced avocado over the sour cream (optional), then the lettuce on top of the avocado.

5

Now place a layer of the onions over the lettuce.

6

Followed by a layer of the tomatoes, then the black olives.

7

Finally sprinkle the coriander and the cheese over the top.

8

Chill in the refrigerator for 2 hours and serve with Doritos/dippers/crisps.

Meal: Starters Food Type: Dips and Salsas