Layered Mexican Dip

Ingredienti

• 260g / 9.17oz Greek-style yoghurt
• 0.5 Lemon or lime juice
• 125ml / 4.23fl oz Tomato salsa
• 3 cut into sticks Radishes
• 0.5 diced Red capsicum
• 1 diced Lebanese cucumber
• 50g / 1.76oz grated Cheddar cheese
• 1 tbsp Extra virgin olive oil
• 0.5 finely diced Brown onion
• 1 crushed Garlic clove
• 400g / 14.11oz drained and rinsed Black beans or red kidney beans
• 1.5 tsp Ground cumin
• 1.5 tsp Smoked paprika
• 0.5 tsp Cayenne pepper
• 0.5 tsp Salt
• 2 ripe Avocados
• 0.5 crushed Garlic clove
• 1 Lemon or lime juice
• 0.25 cup Coriander leaves

Preparazione

1. To make the refried beans, heat 1 tbsp extra virgin olive oil in a frying pan over medium heat.
2. Fry 0.5 finely diced brown onion and 1 crushed garlic clove until soft.
3. Add 400g drained and rinsed black beans or red kidney beans, 1.5 tsp ground cumin, 1.5 tsp smoked paprika, 0.5 tsp cayenne pepper, and 0.5 tsp salt. Mash to combine. Cook for 2-3 minutes, then stir in 125ml water to loosen. Set aside to cool.
4. For the guacamole, scoop the flesh of 2 ripe avocados and add 0.5 crushed garlic clove, juice of 1 lemon or lime, and 0.25 cup coriander leaves. Mash until smooth.
5. Whisk together 260g Greek-style yoghurt and juice of 0.5 lemon or lime.
6. Mix 125ml tomato salsa with 3 cut into sticks radishes, 0.5 diced red capsicum, and 1 diced Lebanese cucumber.
7. To assemble, spread the refried beans in a serving dish, sprinkle with 50g grated cheddar cheese, spread guacamole, then yoghurt. Top with salsa mixture. Serve with chips and vegetable sticks.