Seven – layer dip

Seven – layer dip



This is an unabashed and lavish layered party dip that is a riot of colors and looks stunning served in a deep glass dish. For a speedier version, follow the recipe, but use ready-made guacamole in place of the avocados and shop-bought salsa for the tomatoes, or take a little longer to make the mouth – watering fresh version below. Serve with tortilla chips or toasted flatbreads.



3 avocados

Juice of 1 lime or lemon

450g (1 lb) canned refried beans

500 ml (17 fl oz) soured cream

1/4 tsp chilli powder

2 green peppers, deseeded and finely chopped

340g (12oz) drained pitted black olives, halved

8 tomatoes, chopped

1/2 red onion, chopped

750 g (1 lb 10 oz ) cheddar or Monterey jack cheese ,coarsely grated chopped fresh coriander and spring onions to garnish


Preparation time: 20 minutes


1 peels and mash the avocados with the lime juice, using a fork


2 to assemble, layer the refried beans over the base of a large glass dish. Add the mashed avocados and then the soured cream and sprinkle the chilli powder on top.


3 for the green pepper layer sprinkle the chopped pepper around the perimeter of the dish first, to ensure that the layer is visible, and sprinkle the rest evenly over the centre. Layer the halved olives carefully on top and spoon over the chopped tomatoes and red onion. Finally, add the cheese and the coriander and spring onion garnish. Chill until ready to serve.




Watch out for chilli powder, as some people cannot tolerant it. Substitute with an equal quantity of ground cumin if this is a problem.


Variation if you like things spicier, add 3 tablespoons of chopped jalapeno peppers to the green pepper layer and replace the chilli powder with 25g (1oz) of taco seasoning