5 Layer Mexican Dip

Got a get together? This 5 Layer Dip is a real crowd pleaser, with layers of delicious, flavour-full goodies. With five layers, it’s moorish, and satisfying.

This dip is one of those party dishes that is so easy to make, and always gets everyone excited when you bring it out at a party. It’s a flavour sensation to scoop through all those layers too… so good!

It has a layer of beans, then cheese, a layer of avocado, salsa, and finished with sour cream with finely chopped chillis.

How to make 5 Layer Dip

STEP ONE: In a small bowl, combine the sour cream and chopped chilli. Mix, and then set aside.

STEP TWO: In another small bowl, combine the avocado, lime juice, coriander and salt and pepper. Mix well to combine. Set aside.

STEP THREE: In a small saucepan, heat the refried beans, along with the taco seasoning. Once warm, remove from heat.

STEP FOUR: In a serving bowl with a lip or edge, layer the dip. For the first layer, place the beans and spread almost to the edge.

STEP FIVE: Sprinkle over the grated cheese.

STEP SIX: Dollop over the  avocado mix. Spread out to almost cover all of the beans and cheese. Spoon over the salsa and top with chopped tomatoes (if using).

STEP SEVEN: Spoon over the salsa and top with chopped tomatoes (if using).

STEP EIGHT: Dollop on the sour cream, and smooth slightly. Top with chopped spring onions. Serve immediately with corn chips.

This dish is best made before serving, but can also be made an hour or two before serving.

Five Layer Dip

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• Author: Chantelle Ellem

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Ingredients

Units USM Scale 1x2x3x

1 cup sour cream

1 chilli, finely chopped (optional)

2 ripe avocados

2 tablespoons freshly squeezed lime juice

1/4 cup coriander, chopped

Salt and pepper

1 400g can refried beans

1 tablespoon taco seasoning

1 cup grated cheese

1 300g jar mild salsa

1/4 cup chopped tomatoes (optional)

1/4 cup chopped spring onions, chopped

Corn chips to serve

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Instructions

1. In a small bowl, combine the sour cream and chopped chilli. Mix, and then set aside.
2. In another small bowl, combine the avocado, lime juice, coriander and salt and pepper. Mix well to combine. Set aside.
3. In a small saucepan, heat the refried beans, along with the taco seasoning. Once warm, remove from heat.
4. In a serving bowl with a lip or edge, layer the dip. For the first layer, place the beans and spread almost to the edge.
5. Sprinkle over the grated cheese.
6. Dollop over the  avocado mix. Spread out to almost cover all of the beans and cheese.
7. Spoon over the salsa and top with chopped tomatoes (if using).
8. Dollop on the sour cream, and smooth slightly. Top with chopped spring onions.
9. Serve immediately with corn chips.

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