Recipe: Mexican Layer Dip

mexicanlayerdip1

mexicanlayerdip2You may or may not have heard about Singapore’s haze situation in the past week. The pollution levels were at record levels, as a result of burning forests in Indonesia. Everyone was urged to stay indoors, there was constant talk about the “PSI” level and face masks became de rigueur. After the fourth day of stifling pollution, cabin fever well and truly set in (especially with the school holiday period at the moment). Yesterday we luckily had a day of respite. That meant only one thing…BBQ time!

 

We hosted a BBQ at our place, with a pretty big spread but one of the favourites was the classic Mexican Layer Dip. It was the first time I made it, with a rough recipe given to me by a friend of a friend. As usual, I put my own twist on things. Here’s the recipe…enjoy! 

Mexican Layer Dip
Serves 14
A tasty dip, great for BBQs and always a crowd pleaser.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 350g mince beef or 450g can refried beans (vegetarian option)
  2. 35g packet 'Old El Paso' taco season mix
  3. 100 ml sour cream
  4. 100g cream cheese
  5. 1 avocado diced
  6. 1/2 small lemon or lime
  7. 1 tomato, diced
  8. 1/2 diced red onion
  9. 1 clove garlic
  10. 1 small green pepper, diced
  11. 3/4 cup salsa dip (store bought or homemade - see link below)
  12. 1/4 cup grated tasty cheese
  13. 1/4 cup grated Red Leicester cheese
  14. 1/2 cup sliced jalepenos, optional
  15. 1/2 cup fresh chopped coriander
  16. 1/2 bunch green onions sliced
  17. 1 cup shredded lettuce
  18. 1 teaspoon olive oil
  19. 1 packet plain tortilla chips to serve
Instructions
  1. 1. In a non-stick pan, cook the onion for 2 minutes on medium heat. Add garlic and saute for 1 minute. Then brown the mince meat or heat the up the refried beans (vegetarian version) with the packet of taco seasoning. Set aside to cool slightly.
  2. 2. Beat the sour cream and cream cheese until well combined. Spread onto the bottom of a glass dish or bowl.
  3. 3. Spread the meat or refried beans on top of the sour cream/cream cheese mixture
  4. 4. Top the layers with salsa
  5. 5. Place a layer of tomato, green pepper, green onions, coriander and avocado over the top
  6. 6. Squeeze lemon juice over the layers
  7. 7. Sprinkle lettuce, jalepenos (optional) and cheese on top
  8. 8. Chill until ready to serve with corn chips
Notes
  1. For a delicious homemade salsa, try this recipe form the Pioneer Woman: http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa
  2. For a low fat version, replace the sour cream, cream cheese and grated cheeses with 'light' varieties.
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I love the idea of individual servings of this dish, for parties. How delicious do these look…

individual serve mexican layer dip

{Images from The Party Dress and She Knows}

 

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