Here’s a dip to feed a crowd! I call it the long-lost savoury-cousin of the English Trifle. Both require your own serving plate to eat from and both need their own glass bowl to show-off their layers. A bowl of grande dip and a bowl of sturdy (not flimsy) corn chips. Everyone helps themselves to a few chips and everyone gets to dig-deep & dollop this Tex-Mex rainbow onto their little plates. There’s enough dip to turn this into a meal like we did. Plate up some freshly cooked chicken schnitzels with shredded iceberg lettuce (and baked sweet potato if you like), dollop the five-layered dip on the side and stab a few corn chips into the mix. Nacho schnitzel’s baby. Omit the meat and you have something gluten free and vegie friendly.
-435 gram tin of (Mexican-style) refried beans
-1 onion finely chopped
-1 clove of garlic, grated/minced
-1/2 teaspoon ground cumin
-1 teaspoon of oil
-1/2 teaspoon of lime juice (for bean mixture)
-2 cups light sour cream
-2 cups grated orange coloured cheese (try a sundried tomato flavoured cheese or Red Leicester.. the colour of these cheeses makes the dip layers appear brighter, but alternatively pick the cheese of your choice)
-2 large avocado’s, mashed and seasoned with salt, pepper and a squeeze of lemon juice
-1 spring onion
-3 tomatoes, deseeded & chopped
-1/2 cup of chopped coriander
-juice from 1/4 of a lime
-chopped pickled jalapeno’s to taste
-1 teaspoon of caster sugar if your tomatoes aren’t sweet
-OR alternatively, buy good quality, store bought, chunky salsa for the final layer
-Tortilla/Corn chips to serve
-1 see-through glass bowl for serving so you can see the five layers.. A small, but tall salad bowl is ideal
-In a hot pan, saute onion until soft, then add garlic, saute another minute, then add ground cumin and stir.
-Add refried beans and blend/break-down with onion/garlic/cumin mixture, combine all ingredients well, squeeze over lime juice, mix & turn off heat.
-Scoop bean mixture onto a dinner plate, spread out with a spatula or similar so the mix can cool while you prepare the other ingredients.
-Season sour cream with a little salt and white pepper, stir well.
-Chop spring onions and fresh coriander, leaving the fresh tomatoes till later, it’s important the fresh tomatoes are prepared close to serving time, otherwise they go too soggy.
-In a clean glass bowl, carefully add your first layer, being the refried bean mix, spreading it to the edges of the bowl with a spoon.
-Add grated cheese evenly to make your second layer.
-Dollop prepared avocado on top of your cheese layer and carefully spread it to the edges of your bowl.
-When avocado layer is smooth and evenly spread, dollop seasoned sour cream on top and smooth out, ready for the final layer.
-You can refrigerate this covered, up to four hours before serving. I wouldn’t add the tomato salsa layer until just before serving.
-Make your fresh salsa by combining together the deseeded, chopped tomatoes, fresh coriander, chopped spring onion, chopped pickled jalapeno’s,lime juice & a pinch of salt (..also caster sugar if your tomatoes aren’t sweet).
-If you’re using store-bought chunky salsa, wait until you’re ready to serve the dip before scooping it on top of your sour cream layer. The final layer doesn’t need to be spread out evenly, it can be piled-up in a mound so you can see the sour cream layer underneath.
-Finish five layer dip with the salsa of your choice and serve it with tortilla/corn chips.
-As a dinner idea, use this dip to feed a crowd. Prepare each dinner plate with a piece of chicken schnitzel and some shredded iceberg lettuce on the side (or some baked sweet potato). Put the dip in the middle of the table and allow diners to dollop the five layered dip on top of their schnitzel to make it ‘Tex Mex’. Offer a bowl of corn chips or smashed corn chips as a crunchy garnish.
Recipe inspired by & adapted from Clean Eating .