Mexican Layered Dip …

Mexican Layered Dip 001

If you’re looking for a dip to impress everyone at your next barbeque, this Mexican Layered Dip is it! Full of flavour and easy to make, it’s a definite winner. If you have a clear serving dish, it’s ideal for this dip as the layered rainbow of colours will make it a feast for the eyes as well as your tummy!

This dip is also perfect for an easy dinner on a Sunday night as it’s packed with fresh veggies, beans and avocado. Enjoy!

Mexican Layered Dip 002

Mexican Layered Dip 003

Mexican Layered Dip 004

Mexican Layered Dip …
Ingredients …
  • • 500g pumpkin, peeled nd chopped into small chunks
  • • ½ teaspoon cumin
  • • 1 tablespoon butter
  • • 1 tablespoon olive oil
  • • 2 cloves garlic, crushed
  • • 1 medium onion, finely chopped
  • • ½ teaspoon ground cumin
  • • 1 small chili, remove seeds and slice finely
  • • 400g can red kidney beans, drained and rinsed
  • • 2 large avocados, mashed
  • • 3 teaspoons lemon juice
  • • 3 Roma tomatoes, chopped finely
  • • 1 small yellow (or red) capsicum, diced finely
  • • ½ cup chopped cucumber, finely chopped (optional)
  • • ½ cup mild cheese, grated
  • • ¼ cup parmesan cheese, grated
  • • Sour cream, light
  • • 2 shallots, chopped finely
  • • ¼ cup fresh coriander leaves, chopped finely
  • • Corn Chips, to serve
Method …
  1. Steam pumpkin until just tender, remove from heat and drain. Mash until smooth, add cumin and butter and stir through. Spread pumpkin mixture evenly into base of dip dish.
  2. Add olive oil to a small fry pan with crushed garlic and cook, stirring for approximately 1 minute. Add chopped onion and cook for approximately 2 minutes. Add cumin, chili, kidney beans and ⅓ cup water and cook over a gentle heat for approximately 5 minutes. Remove from heat and mash coarsely using a fork. Spread the bean mixture loosely over the pumpkin to create the second layer.
  3. In a small bowl, mash the avocados, add the lemon juice and stir well to combine. Spread the avocado over the bean mixture to create the third layer.
  4. To create the fourth layer, combine the tomato, capsicum and cucumber in a bowl and then sprinkle evenly over the avocado layer. The cucumber is optional and other vegetables like celery could be added in this layer as well.
  5. Combine the mild cheese and parmesan cheese and then sprinkle over the tomato layer.
  6. Spread some sour cream over the top of the cheese layer. How much you use will depend on the size of your dip bowl as well as how thick you want the sour cream.
  7. Sprinkle chopped shallots and freshly chopped coriander leaves over the top of the sour cream to finish the dip. Serve with corn chips or crispy crackers.

If you enjoy this Mexican dish, you might also like these:

Mexican Slow Cooker Pulled Pork 001

Mexican Beef Tacos 001

Chicken and Corn Burritos

Mexican Bake with Cheesy Corn Chip Topping

Hawaiian Pork Soft Tacos