Mexican Layered Dip

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Mexican Layered Dip

 

 

400 g (14 oz) can red kidney beans, drained, rinsed

2 small tomatoes, chopped

2 green onions, thinly sliced

2 small avocados, chopped

1/4 cup chopped fresh coriander (cilantro) leaves

1 small red chilli, deseeded, finely chopped

4 teaspoons lime juice

1/2 cup vegan sour cream

1/2 cup grated vegan tasty cheese

chopped fresh coriander (cilantro) leaves, to serve

reduced-salt corn chips, to serve

 

 

1. Place beans in a bowl. Using the back of a fork, lightly crush

beans. Season with pepper. Stir in tomato and onion.

 

2. Place avocado in a bowl. Add coriander (cilantro), chilli and lime

juice. Mash until smooth.

 

3. Place avocado mixture in the base of a medium glass bowl. Top with

sour cream. Top with bean mixture and cheese. Sprinkle with coriander

(cilantro). Serve with corn chips.

 

 

Serves 8.