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Lancewood Mexican Layered Dip
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Lancewood Mexican Layered Dip

Ingredients

Refried beans:

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

Guacamole:

2 avocado(s) , mashed
1 lime , juice of half the lime
30 ml fresh coriander , chopped
salt  to taste
1 small chilli(es) , chopped (optional)

Tomato salsa:

2 medium tomato(es) , chopped & drained
1 green pepper(s) , half the pepper finely chopped
1 small red onion(s) , 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 260 g LANCEWOOD Sour Cream & Chives DIP&TOP™
coriander

To serve:

150 g Doritos , pack 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.

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