Eight Layer Dip
Preparation time: 5-10 minutes
Cooking time: 10 minutes
Note: you can easily double quantities depending on the dish size.
- 1/2 x 435g tin refried beans
- 3/4 cup medium or hot salsa
- 2 tomatoes, diced
- 1 cup guacamole* recipe follows
- 1/2 cup diced black olives
- 1/2 cup corn kernels (or corn kernels from 1 corn cob)
- 300ml tub light sour cream
- 1 cup grated cheese
- Corn chips to serve
Step 1 - Preheat oven to 200C/400F. Place a layer of refried beans on the base of a glass dish with high sides. Mine was 18cm/7.2inches in diameter. Top with salsa and diced tomatoes. Add the guacamole layer and then sprinkle the black olives and corn kernels on top. Spread over with layer of sour cream and top with grated cheese. Bake for 10 minutes until cheese has melted. You can also leave this unbaked but I never say no to melted cheese.
To make guacamole, process 1 large avocado, half a tomato, juice of 1/2 a lime and 3 tablespoons of sweet chilli sauce.