Mexican Layered Bean Dip


3 ripe avocados
1 small tomato
2 red chilies, finely chopped
1 small red onion finely chopped
1 tbs fresh cilantro, chopped
1 tbs lime juice
2 tbs sour cream
2 drops of Habanero hot sauce
kosher salt and fresh cracked black pepper to taste
1 (14oz) can of re-fried beans
1 tbs ground cumin
2 tsp oregano
kosher salt and fresh cracked black pepper to taste
10 oz sour cream
6 and 1/2 oz of jarred salsa
2 oz of grated cheddar cheese
2 tbs of chopped black olives
1/2 lb of corn chips
fresh cilantro, chopped, for garnish


  • For the guacamole, roughly chop the avocado, then mash lightly with a fork.
  • Cut the tomato in half horizontally.
  • Using a teaspoon scoop our the seeds and discard.
  • Finely dice the flesh and add to the avocado.
  • Stir in to the chili, onion, cilantro, lime juice, sour cream and sauce.
  • Season with salt and pepper, cover and refrigerate.
  • Using a fork, mix the re-fried beans, cumin and oregano together in a small bowl.
  • To assemble, spread the beans in the center of a large platter, leaving a border for the corn chips.
  • Spoon the sour cream on top, leaving a small border of bean mixture showing.
  • Repeat with the guacamole and salsa sauce so that you can see each layer.
  • Sprinkle the top with cheese and olives.
  • Arrange some of the corn chips around the edge just before serving and garnish with fresh cilantro..
  • Serve with the remaining corn chips.




30 min


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