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Mexican layered dip

  • 0:10 Prep
  • 8 Servings


  • 400g can red kidney beans, drained, rinsed
  • 2 small tomatoes, chopped
  • 2 green onions, thinly sliced
  • 2 small avocados, chopped
  • 1/4 cup chopped fresh coriander leaves
  • 1 small red chilli, deseeded, finely chopped
  • 1 tablespoon lime juice
  • 1/2 cup extra-light sour cream
  • 1/2 cup reduced-fat grated tasty cheese
  • Chopped fresh coriander leaves, to serve
  • Reduced-salt corn chips, to serve


  • 1
    Place beans in a bowl. Using the back of a fork, lightly crush beans. Season with pepper. Stir in tomato and onion.
  • 2
    Place avocado in a bowl. Add coriander, chilli and lime juice. Mash until smooth.
  • 3
    Place avocado mixture in the base of a medium glass bowl. Top with sour cream. Top with bean mixture and cheese. Sprinkle with coriander. Serve with corn chips.

Source: taste.com.au


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