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Layered Christmas Dip
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Celebrate with a festive 6-layer Mexican dip, perfect for stress-free holiday entertaining. Prep ahead for convenience.
Ingredients:
  • 3 corn cobs, husks and silk removed
  • 1 1/2 tsp Mexican chilli powder
  • 56.88 gm extra virgin olive oil
  • 1 small red onion, finely chopped
  • 2.50 gm ground cumin
  • 2 pinches dried chilli flakes, plus extra to serve
  • 425g can black beans, drained, rinsed well
  • 6 small tomatoes, finely diced
  • 1/2 x 285g jar piquillo peppers, drained, finely chopped
  • 173.25 gm lemon juice
  • 4 green onions, finely chopped
  • 2 bunches radish, finely diced
  • 2 large avocados
  • 2.60 gm Tabasco sauce
  • 62.50 ml finely chopped fresh coriander leaves
  • 2 x 200g blocks fetta, crumbled
  • 2 x 230g packets white corn tortilla strips, to serve
Instructions:
  • Lay corn on a microwave-safe plate and cover with plastic wrap. Microwave on HIGH for 4 minutes.
  • Preheat a chargrill pan over medium heat. In a large bowl, mix chilli powder and 2 teaspoons of oil. Coat the corn with the spice mixture. Grill the corn, turning occasionally, for 6 to 8 minutes until it starts to char. Remove from the grill and let it cool on a plate.
  • In a frying pan over medium-high heat, heat the remaining 2 teaspoons of oil. Cook the red onion until softened, about 5 minutes. Add the cumin and chili flakes, cook until fragrant for about 30 seconds. Add the beans and toss to coat. Remove from heat and set aside to cool.
  • Mix together the tomatoes and peppers in a bowl, then sprinkle with salt and pepper. Place in a sieve over a bowl to remove any extra liquid. Let it sit while you prepare the rest of the dish.
  • Carefully cut the kernels off the cobs with a sharp knife and transfer them to a medium bowl. Mix in 1 tablespoon of lemon juice and half of the green onion. Season with salt and pepper, then mix well. Spread the corn mixture in the bottom of a 12-cup serving bowl.
  • Layer the bean mixture over the corn mixture, followed by the radish. In a separate bowl, combine the avocado with Tabasco, coriander, remaining 1/4 cup lemon juice, and the rest of the green onion. Season with salt and pepper, then mix well. Spread this mixture over the radish, ensuring it covers evenly. Finish by topping with the tomato mixture.
  • Add the feta, the rest of the lemon juice, the remaining oil, and 2 tablespoons of water into a food processor. Blend until the mixture is smooth and creamy. Spoon the feta mixture over the tomato layer, spreading gently to cover it. Sprinkle with extra chili flakes. Enjoy with corn tortilla strips on the side.

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