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.

  • 25 mins cooking
  • Serves 6
  • Print


Crispy tortillas
  • 3.5 tortilla wraps
  • 3 tablespoon olive oil
  • 1/2 teaspoon paprika
  • salt and pepper
Five-layer dip
  • 1 cup onion, finely chopped
  • 2 clove garlic, crushed
  • 2 teaspoon olive oil
  • 450 gram can black beans, drained and rinsed
  • 1 teaspoon jalapeño pepper, finely chopped
  • 4 teaspoon lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chilli powder
  • 1 tablespoon water
  • 2 cup corn kernels, fresh or frozen
  • 1/4 cup fresh coriander, roughly chopped
  • 1 large ripe avocado
  • 1 cup diced tomato flesh, seeds removed
  • 1 teaspoon diced fresh red chilli, seeds removed
  • 1/4 cup spring onion, finely sliced
  • 1/2 cup grated mature cheddar


Five-layer Mexican dip
  • 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.

read more from