A quick no-bake layered Tex-Mex dip, served with corn chips. You can improvise a little with the ingredients. Great for parties and barbecues.
1 tin (450g) refried beans
1 small packet (35g) taco seasoning mix
1 large tomato, chopped
250g sour cream, at room temperature
125g grated sharp Cheddar cheese
3 shallots, chopped
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Directions Preparation:15min › Ready in:15min
Spread refried beans in the bottom of a shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream.
Sprinkle the entire layered dip with cheddar cheese, followed by the chopped shallots and finish it off with a layer of black olives.
Made this for a party and it was fabulous. I added a chilli and some spring onions to the refined beans with a bit of sour cream and whizzed it which improves the flavour of the canned taste and the overall heavy texture, it became more whipped and light.
Also meant I didn't have to use the powdered taco mix much nicer actually. Definitely recommend.
Use fresh avocado not dip mashed it with lemon juice and chives added salt & pepper. - 21 Dec 2013