Mexican Layered Bean Dip
Ingredients
| 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.
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