Spicy Mexican Dip

Ingredients:

• Layer 1

• 2 1/2 cups cooked kidney beans

• 2 tsp Beerenberg Crushed Garlic

• 1/4 cup water

• 1/4 cup vegetable oil

• 1/2 tsp paprika

• 1/4 tsp chilli powder

• 1/4 tsp salt

• Layer 2

• 1 cup Beerenberg Tomato Chutney

• Layer 3

• 2 ripe avocados

• Extra Beerenberg Tomato Chutney

• Salt and pepper to taste

• Layer 4

• 1 1/2 cups sour cream

• Layer 5

• 1 cup shredded cheese

• 1/2 cup diced tomatoes

• 1/4 cup Beerenberg Stuffed Olives, sliced 

• 1/4 cup sliced red onion

• Corn Chips to serve

Method:

1. Blend all the ingredients for layer one in a processor until smooth. Spread on to a medium sized baking dish. Cover with Beerenberg Tomato Chutney (layer 2).

2. Next mash the guacamole layer (number 3) and spoon carefully over layer 2, smoothing out to make the third layer.

3. Follow this with the sour cream layer, and top with the remaining ingredients. Bake at 200C for 15-20 minutes. Serve with the corn chips.

Note: This looks quite stunning in a clear glass container so that all the layers can be seen.