Don’t say I didn’t warn you. Take this to a party and it may be the only dish you ever get asked for. This dish is a fiesta of fresh flavours — it’s like a taco in a bowl.
I can’t have a party (or go to one) without this dish now. It is absolutely everyone’s favourite. The good news it is it may be one of the easiest dishes you ever make. And if you do take it to a party you can count on more party invites.
Mexican 5-Layer Dip
- 1 can refried beans
- 1 1/2 cups guacamole
- 1 cup salsa
- 1 cup sour cream
- 1 1/2 cups cheddar cheese grated
- 3 avocado
- 1 small red onion finely chopped
- 2 limes
- 3 cloves garlic crushed
- 1 bunch coriander
Making the guacamole
The key to good guacamole is ripe avocados. Check for ripeness by gently squeezing the avocado. It should have a little bit of give if it's ripe. If there is no give, the avocado is not yet ripe. Too soft and it's likely to be over ripe.
Cut the avocado in half and remove the seed. Scoop out the flesh by running a spoon around the edge just under the skin.
Using a fork or potato masher, roughly mash the avocado. It should remain slightly chunky.
Add half the red onion and garlic and a sprinkle of salt. Squeeze the juice of one lime over it, add some of the coriander and stir just until mixed together.
Fresh ingredients will vary in flavour intensity so continue to add the remainder of the ingredients to taste. If you find your onion is very strong -- just reduce the amount. Likewise, you may need extra garlic. It's all about the taste. Adjust the ingredients until you get the perfect flavour.
Place plastic wrap on the surface of the guacamole being sure to press it against the entire surface. This will prevent the guacamole from turning brown.
Refrigerate until ready to use.
Making the dip
Take a 9 inch (22 cm) and spread the refried beans in an even layer. Spread the guacamole over the beans.
Next carefully spread the salsa over the guacamole.
Carefully spoon the sour cream over the top of the salsa. Do this carefully to avoid mixing the sour cream together with the salsa.
Sprinkle grated cheese over the sour cream and then add the chopped coriander over top.
Serve with tortilla chips.