Mexican Seven Layer Dip
Ingredients
1. Refried beans – 1 can (Please check step 1 for home-made refried beans recipe)
2. Sour cream – 1 small container
3. Guacamole – 1 cup
4. Pico de gallo / tomato salsa – 1 cup
5. Green bell pepper and spring onion, chopped – 1/2 cup each
6. Shredded cheddar / Mexican blend cheese – 1/2 – 3/4 cup
7. A small can of sliced olives, drained
8. Tortilla chips – To serve
Method
1. To prepare refried beans – Soak 3/4 cup pinto beans for 7 – 8 hours. Pressure-cook for about 2 whistles adding around 1.5 cups of water / chicken stock, until it turns really soft and easily mashable. Open the cooker. Reserve 1/2 cup cooking liquid so that you can use it later in case the mashed beans is very thick in consistency. Mash the cooked beans well with a potato masher. In a pan, heat 1 tbsp oil at medium heat. Add 2 cloves of minced garlic and 1/4 cup finely chopped onion. Saute until onion changes color. Add mashed beans, salt to taste, 1 tsp chilly powder, pinch of pepper powder and 1/2 tsp cumin powder. Cook for a few minutes until thick and creamy. Switch off.
2. To assemble the layered dip:
In a large platter or 8 – 10 individual plastic containers, spread the refried beans followed by sour cream, guacamole, tomato salsa, chopped green bell pepper and spring onion, shredded cheese and sliced olives. Serve with tortilla chips.
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