Mexican-style layered dip

For extra colour and sweetness add chargrill corn - cut off the kernels, then sprinkle over the layers.

The ingredient of Mexican-style layered dip

1. 400g can refried beans
2. 1 tablespoon Mexican seasoning
3. 375g mild tomato salsa
4. 2 avocados, stoned, peeled, mashed
5. 2 tablespoons sour cream
6. 1 tablespoon lime juice
7. 1/2 cup (120g) sour cream, extra
8. 1 tomato, seeded, finely chopped
9. 1 Lebanese cucumber, seeded, finely chopped
10. 1/2 small red onion, finely chopped
11. 1 tablespoon extra virgin olive oil
12. Coriander leaves, to serve
13. Corn chips, to serve
14. Lime wedges, to serve

The instruction how to make Mexican-style layered dip

1. Combine the refried beans and Mexican seasoning in a bowl. Spoon into the base of a glass serving dish. Top with the tomato salsa.
2. Place the avocado, sour cream and lime juice in a medium bowl and stir to combine. Spoon the avocado mixture over the tomato salsa.
3. Top avocado mixture with dollops of the extra sour cream. Combine tomato, cucumber, onion and oil in a small bowl. Spoon over the dip. Sprinkle with coriander leaves and serve with corn chips and lime wedges.

Nutritions of Mexican-style layered dip

fatContent: 156.306 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 3 grams protein
sodiumContent: