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!
Ingredients
14oz tin of refried beans – if not available, 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
1 cup mild cheese grated
Method
- Take a flat round/square 12 inch plate
- Place the kidney bean mixture in the middle of the plate, ensuring there is some space all around the plate.
- Pour a layer of sour cream on top of the beans to approx half inch thickness.
- Place sliced avocado over the sour cream (optional).
- Place the crisp lettuce on top of the top of the cream.
- Place a layer of the chopped onions over the lettuce.
- Place a layer of the tomatoes on top of the onions
- Place the black olives over the tomatoes.
- Finally sprinkle the cheese over the top.
Chill in the refrigerator for 2 hours and serve with Doritos/dippers/crisps.
Comments and Questions...
Anonymous
Awesome! i must try this recipe!
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26 Jul 2009
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