Six layers and a chip dip

The ultimate multi-layered dip with salsa, guacamole, pinto beans and yoghurt.

  • Preparation Time15 mins
  • Serves8
  • DifficultyEasy
2 cloves garlic
3 ripe medium tomatoes, diced
50g fresh coriander, leaves and some stems, roughly chopped, plus more for garnish
375ml nonfat yoghurt, preferably Greek
150g chopped romaine lettuce
1 jalapeno, stemmed, finely chopped, (with seeds for more heat)
2 ripe avocados, preferably Hass
200g lowfat shredded Cheddar
1 tbsp extra-virgin olive oil
2 tbsp water
2 tsp chilli powder
1 (425g) tin pinto beans, drained and rinsed
1(425g) tin black beans, drained and rinsed
2 tsp salt
5 spring onions (white and green), thinly sliced
Baked tortilla crisps, for dipping
1) On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chilli powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a casserole or gratin dish, or in individual sized dishes, as desired.

2) Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.

3) Mix the yoghurt with the coriander and then spread over the lettuce. Add a layer of tomatoes and finally scatter the spring onions on top. Chill until ready to serve. Garnish with a few coriander sprigs and serve with baked crisps.

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