Layered Spicy Mexican Dip
- Author
- Byron Bay Chili Co
- Prep Time
- 10 minutes
- Servings
- 6 serves
- Category
- Appetisers
Ingredients
- 600g jar BYRON BAY SMOKY RED BEAN SALSA
- Green Jalapeno Guacamole (see recipe page 6)
- 1 ½ cups sour cream
- 1 cup shredded cheese
- ½ cup diced tomatoes
- ¼ cup chopped green or red onions
- ¼ cup sliced black olives
- Sliced pickled jalapeno chillies (optional)
- 2 x 230g bags BYRON BAY CHILLI NATURAL CORN CHIPS
Directions
- Spread the salsa evenly in the bottom of a medium-sized baking dish
- Make the guacamole and distribute over the bean layer by spoonfuls, gently spreading until even
- Cover avocado layer with sour cream
- Sprinkle with cheese, tomatoes, onions, olives and chillies if you like it hot
- Dip can be served at room temperature as is or baked at 200�C for 20 minutes
- Cheese should be melted and dip bubbling around the edges
- Serve with a basket of warmed corn chips for scooping up the dip