Mexican Layer Dip with Tortilla Chips

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Serves 6

Dive into the bold flavours of Mexico with this crowd-pleasing Mexican Layer Dip with Tortilla Chips! Perfect for lunchboxes, parties, or casual snacking, this vibrant dip layers creamy guacamole, seasoned sour cream, and hearty beans, all topped with a zesty fresh salsa and gooey melted cheese. Paired with crispy, homemade tortilla chips, this dish is a colourful and delicious way to elevate any meal or gathering

Recipe

Serves 6 · Prep 15m · Cook 5m

Ingredients

Ingredients

• 3 large ripe Avocados
• 1 lemon (juice)
• 2 x New Season 450gm tin Kidney Beans, drained and rinsed
• 600mls Farmdale Sour Cream
• 1 taco mix seasoning sachet
• 1 punnet The Good Stuff Cherry Tomatoes
• ½ The Good Stuff small Red Onion
• ½ bunch The Good Stuff fresh Coriander
• 1 large handful Westacre Dairy Shredded Cheese
• Stone Mill Salt and cracked Black Pepper to taste
• 1 packet Bakers LIfe White Wraps (large)
• The Olive Tree - Olive Oil spray

Method

1. Remove the seed and skin from the avocados, mash the flesh in a bowl with Lemon juice, salt, and pepper, and mash together.
2. Add the taco seasoning to the sour cream in a bowl and stir well
3. Drain and rinse the kidney beans. Add them to a bowl.
4. Make the fresh salsa by slicing the tomatoes (the trick is to lay them flat, put a plate over the top and slice altogether) and coriander leaves (replace with parsley if required) dicing the onion, and adding some salt and pepper, mixing in a bowl
5. Layer Ingredients — Spread the kidney beans evenly on the bottom of the dish. Spread the guacamole over the beans. Spread the sour cream over the guacamole. Sprinkle the shredded cheese over the top
6. Layer Ingredients — Add the fresh salsa on top to garnish. Cover the dip and refrigerate for at least 30 minutes to allow the flavours to combine
7. For the Tortillas — Slice the wraps into triangles like you are cutting a pizza, pop in a bowl and add a little olive oil and salt. Pop a handful in your air fryer at 180C for 3-5 mins. Shaking halfway through. Repeat with remaining tortillas.
8. Transport the tortillas in a separate air tight container to the dip, open and serve