Recipes brought to you by the Epworth team. Mexican seven layer dip, perfect for feeding a crowd of hungry guests.
Prep Time: 30 mins
Cooking Time: 0 mins
- 1 can refried beans (with or without chilli)
- 1 small tub sour cream (full or light)
- 1 packet taco seasoning
- 2 tbsp mayonnaise
- 2 ripe avocados
- 1 clove garlic
- Salt and pepper
- 1 red chilli (optional)
- Handful of coriander
- 1/2 red onion
- Juice from 1 lime
- Handful of cherry tomatoes, diced
- Black olives (not Kalamata)
- Handful of chopped spring onions
- Shredded cheese
Spread out refried beans onto small square or round plate.
Make the guacamole by mixing up the garlic, red onion, chilli (optional) and coriander in a food processor until finely chopped. Add in avocado, salt and pepper and add lime juice slowly to taste. Spread over the refried beans, leaving a small ring around the edge to see the layer.
Mix the sour cream, taco seasoning and mayo together in a small bowl and mix. Add over the top of the guacamole, again leaving a small ring around the edge.
Add on the chopped spring onions.
Add on the chopped cherry tomatoes.
Add the black olives.
Add shredded cheese—not too much so as to not to completely cover layers 4-6.
Serve with chips/crackers.