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Mexican layered dip
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Prep Time:
10 minutes
Cook Time:
Total Time:
10 minutes
Ingredients:
  • 400g can red kidney beans, drained, rinsed
  • 2 small tomatoes, chopped
  • 2 green onions, thinly sliced
  • 2 small avocados, chopped
  • 62.50 ml chopped fresh coriander leaves
  • 1 small red chilli, deseeded, finely chopped
  • 21.00 gm lime juice
  • 117.50 gm extra-light sour cream
  • 125.00 ml reduced-fat grated tasty cheese
  • Chopped fresh coriander leaves, to serve
  • Reduced-salt corn chips, to serve
Instructions:
  • In a bowl, gently crush beans with the back of a fork. Season with pepper, then stir in tomato and onion.
  • Combine ripe avocado with fresh coriander, spicy chilli, and zesty lime juice in a bowl, then mash until velvety smooth.
  • Spread the avocado mixture on the base of a medium glass bowl. Layer on the sour cream, then the bean mixture and cheese. Garnish with coriander and serve with corn chips.

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