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Five-layer Mexican dip

Whenever you have friends or family over, this healthy snack or lunchtime dish will be a real hit. It’s best made and served as fresh as possible and can be put into take-home packs.
Five-layer Mexican dip
6
25M

Ingredients

Crispy tortillas
Five-layer dip

Method

1.Preheat the oven to 200ºC. Brush tortillas with olive oil and season with paprika, salt and pepper. Place each tortilla on top of one another. Cut into wedges.
2.Scatter tortillas in a baking tray and cook in the oven for 10 minutes or so until lightly golden and crispy. Remove and cool.
3.Cook onions and crushed garlic in oil for several minutes.
4.Put half of the onion mixture into a food processor with the black beans, jalapeño pepper, 1 tsp of the lime juice, cumin, chilli powder, water and salt. Puree until smooth, set aside.
5.Add the corn to the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the coriander.
6.In a small bowl, mash the avocado with the remaining 2 tsp lime juice. In a medium bowl, toss together the diced tomatoes, red chilli and spring onion. Season the mixture with salt and pepper to taste.
7.Spread the black bean dip in the bottom of individual glasses or a large glass bowl. Top with the corn mixture, spreading it out to form a single layer over the beans. Repeat with the avocado, then the cheese. Finally top with the diced tomato mixture.
8.Serve with the crispy tortillas.

If you’re short on time, skip toasting the tortillas. Serve with a bag of corn chips from the supermarket instead.

Note

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