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Mexican Seven Layer Dip

Mexican Seven Layer Dip

Summary

Servings 12
Time Needed Prep
Ingredients 10
Difficulty Easy

Rating (click to rate)

4.4 based on 27 ratings.

Ingredients

  • 435 g Tin Of Refried Beans
  • 1 Avocado
  • 1 tbsp Lime Juice
  • 375 g Jar Of Pre-made Tomato Salsa
  • 1 cup Sour Cream
  • 5 Spring Onions (cut Finely)
  • 3 cups Corn Chips
  • 2 cups Cheddar Cheese (grated)
  • 1/2 cup Mayonnaise
  • 3 Tomatoes (fresh, Diced)

Nutrition Information

Qty per
168g serve
Qty per
100g
Energy 1832cal 1092cal
Protein 46g 28g
Fat (total) 26g 15g
 - saturated 11.8g 7g
Carbohydrate 85g 51g
 - sugars 33g 19g
Dietary Fibre 35g 21g
Sodium 1977mg 1179mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This is a very traditional recipe for the good old fashioned Mexican Seven Layer Dip.

Refried Beans (if you have never tried them) are just delicious.

If you find them a little bland and want to pack a punch in taste, season with salt and pepper and add some chili or paprika.

This recipe can be made ahead and kept in the fridge for up to two days.

Method

  1. In a small bowl, mash the flesh of the avocado with a fork, adding the lime juice to prevent browning.  Set aside.

  2. Mix together the sour cream and the mayonnaise.  Set aside.

  3. Grab a trifle bowl or glass bowl to hold all the ingredients (see-through bowls are preferable to be able to see all the layers).

  4. Pour the refried bean mix into the bowl first, and flatten with a spatula.

  5. Add the layer of sour cream and mayonnaise.  Flatten with a spatula.

  6. Add the avocado.

  7. Top with the grated cheese.

  8. Add the chopped tomatoes on top and sprinkle with chili flakes if desired.

  9. Refrigerate until required.

  10. Dip will last up to two days in the fridge.

  11. Serve with corn chips.

Mexican Seven Layer Dip

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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