7 Layered Mexican Dip

This dip is a dish in its own right! With so many layers featuring myriad textures, flavours and aromas, the 7-Layered Mexican Dip is nothing short of an exhilarating experience. The vibrant colour and crispness of lettuce meets your nacho chips as it begins its journey into this exciting dip. Then comes luscious sour cream, followed by aromatic capsicum and juicy corn, then tangy salsa, gooey cheese and crunchy spring onions, then refreshingly cold and creamy guacamole and finally the hidden treasure, the scrumptious and tasty refried beans! This dip is, you will realize, a superb adventure. Enjoy it immediately after preparation, while the textures are fresh and juicy.

Ingredients

Spring onion 1/2 Cup (8 tbs) , finely chopped (whites and greens)
Grated processed cheese 1/4 Cup (4 tbs)
Shredded iceberg lettuce 1/2 Cup (8 tbs)
For the refried beans
Rajma 1 1/2 Cup (24 tbs) , soaked, boiled and coarsely mashed
Oil 1 Tablespoon
Garlic 1 Teaspoon , finely chopped
Dry red chilli flakes 2 Teaspoon
Spring onion 1/2 Cup (8 tbs) , finely chopped (whites and greens)
Tomatoes 1 Cup (16 tbs) , finely chopped
Tomato ketchup 1/4 Cup (4 tbs)
Chilli powder 1/2 Teaspoon
Salt To Taste
For the guacamole
Avocados 2 (riped)
Onions 2 Tablespoon , finely chopped
Coriander 1 Tablespoon , finely chopped
Tomatoes 1/4 Cup (4 tbs) , deseeded and finely chopped
Garlic 1 Teaspoon , finely chopped
Lemon juice 1/2 Teaspoon
Fresh cream 1 Tablespoon
Salt To Taste
For the roasted corn and capsicum
Corn cob 1
Green capsicum 1 Large
Oil 1 Tablespoon (For greasing)
Salt To Taste
To be mixed into a sour cream
Hung curd 1 Cup (16 tbs)
Lemon juice 2 Teaspoon
Salt To Taste
For the uncooked salsa (to be mixed together mashing it lightly)
Tomatoes 1 Cup (16 tbs) , finely chopped
Onions 1/2 Cup (8 tbs) , finely chopped
Dry red chilli flakes 1 Teaspoon
Green chillies 1 Teaspoon , finely chopped
Coriander 1 Tablespoon , finely chopped
Salt To Taste

Directions

MAKING:

For the refried beans:

1. Heat the oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds.

2. Add the spring onions and sauté on a medium flame for 1 minute.

3. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while mashing them slightly with the back of the spoon.

4. Add the tomato ketchup, rajma, chilli powder, salt and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

For the Guacamole:

5. Cut each avocados into halves. Remove the seed and scoop out the center portion.

6. Transfer the mixture into a deep bowl and mash well using a fork or a masher.

7. Add all the remaining ingredients, mix well and refrigerate for at least 30 minutes. keep aside.

For the roasted corn and capsicum:

8. Roast the corn on an open flame, till black spots appear.

9. Scrape it using a sharp knife, keep aside.

10. Roast the capsicum on an open flame using a fork, till it turns black in colour from all the sides. Put it in cold water and scrape the burnt part, deseed it and chop the capsicum.

11. Transfer the capsicum and roasted corn in a deep bowl, add the salt, mix well and keep aside.

ASSEMBLING:

12. Take a deep serving bowl, spread the refried beans evenly.

13. Spread the guacamole evenly over it.

14. Add the spring onions and cheese evenly over it.

15. Spread the uncooked salsa.

16. Spread the roasted corn and capsicum mixture.

17. Spread the sour cream evenly over it.

18. Finally, add the lettuce.

SERVING:

19. Serve immediately with nacho chips. Enjoy.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 327Calories from Fat 106

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 387 mg16.13%

Total Carbohydrates 45 g15%

Dietary Fiber 11 g44%

Sugars 8 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet