Layered Spicy Mexican Dip

Byron Bay Chili Co
Servings

6 serves

Prep Time

10 minutes

Category

Appetisers

Layered Spicy Mexican Dip

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

  1. Spread the salsa evenly in the bottom of a medium-sized baking dish
  2. Make the guacamole and distribute over the bean layer by spoonfuls, gently spreading until even
  3. Cover avocado layer with sour cream
  4. Sprinkle with cheese, tomatoes, onions, olives and chillies if you like it hot
  5. Dip can be served at room temperature as is or baked at 200�C for 20 minutes
  6. Cheese should be melted and dip bubbling around the edges
  7. Serve with a basket of warmed corn chips for scooping up the dip