Sides / Braai

LANCEWOOD® MEXICAN LAYERED DIP

6

Serves / Makes

Cooking Time:

< 15 min

Cooking Style:

Stove

Ingredients


Refried beans:
30 ml oil
1 small onion, finely chopped
1 clove garlic, crushed
410 g canned red kidney beans or cannellini beans, drained

Guacamole:
2 ripe avocados, mashed
Juice of half a lime
30 ml coriander, chopped
Salt to taste
1 small chilli, chopped (optional)

Tomato salsa:
2 medium sized tomatoes, chopped & drained
½ a green pepper, finely chopped
1 small red onion, finely chopped
2 ml ground coriander
Salt & freshly ground black pepper to taste

To assemble:
250 ml LANCEWOOD® Cheddar or Gouda, grated
250 ml LANCEWOOD® Sour Cream or 1 ½ tubs 175 g LANCEWOOD® Sour Cream & Chives DIP & TOP
Coriander

To serve:
1 x 150 g packet Doritos chips of your choice

Method


Refried beans:
Heat the oil and fry the onion and garlic until soft. Add the beans and fry while breaking up and mashing with a fork. Mash to the consistency you prefer – either smooth or with some whole beans still in the mixture.

Guacamole:
Mix the avocado, lime juice, coriander, salt and optional chilli together.

Tomato salsa:
Mix the tomatoes, green pepper, red onion, coriander and seasoning together.

To assemble:
Use a medium sized dish or individual small deep bowls and spread the refried beans out evenly at the bottom. Layer with the Sour Cream or Dip, guacamole, tomato salsa and lastly cheese.

Sprinkle coriander over and serve with Doritos or tortilla chips.

Sour Cream & Chives Dip

Sour Cream & Chives Dip

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Cheddar FSI

Cheddar FSI

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Sour Cream FSI

Sour Cream FSI

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Sour Cream

Sour Cream

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Gouda FSI

Gouda FSI

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Gouda

Gouda

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Cheddar

Cheddar

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