cookmarked logo      
from Debra's cookbook

Seven-layer Dip




  • 3 avocados
  • juice of 1 lime or lemon
  • 1 lb (450 g) canned refried beans
  • 17 fl oz (500 ml) soured cream
  • 1/4 tsp chilli powder
  • 2 green peppers, deseeded and finely chopped
  • 12 oz (340 g) drained pitted black olives, halved
  • 8 tomatoes, chopped
  • 1/2 red onion, chopped
  • 1 lb 10 oz (750 g) Cheddar or Monterey Jack cheese, coarsely grated
  • chopped fresh coriander and spring onions to garnish
  • Preparation:
    1. 1- Peel and mash the avocados with the lime juice, using a fork.
    2. 2- To assemble, layer the refried beans over the base of a large glass dish. Add the mashed avocados and then the soured cream and sprinkle the chilli powder on top.
    3. 3- For the green pepper layer, sprinkle the chopped pepper around the perimeter of the dish first, to ensure that the layer is visible, and sprinkle the rest evenly over the center. Layer the halved olives carefully on top and spoon over the chopped tomatoes and red onion. Finally, add the cheese and the coriander and spring onion garnish. Chill until ready to serve.

      copy recipe

    cookmarked logo