One of our family friends has been making this dip for years and when I hosted a BBQ last weekend, I knew i had to get the recipe off her and make it – pronto! The photo doesn’t really do this dip justice as all the goodness is hidden beneath the cheesy surface.
The only (minimal) work required is in the prep of the various ingredients, leaving you to assemble the layers in a matter of minutes.
The creaminess of the sour cream and avocado goes really well with the crunch of the capsicum and spring onion, making it a sure-fire hit at your next party.
Ingredients
300 ml sour cream
2 avocados (mashed)
1 can refried beans (400g)
1/2 tsp salt
1/2 tsp chilli powder
1 bunch of spring onion (finely sliced)
1 capsicum (finely diced)
1 tomato (finely diced)
1 red onion (finely chopped)
1 cup mozarella cheese (finely grated)
Method
1. Combine the chilli and salt with the refried beans in a bowl.
2. In a square dish (I used a casserole dish) layer in the ingredients in this order:
- sour cream
- avocado
- refried beans mixture
- spring onion
- capsicum
- tomato
- onion
- cheese
Serve with corn chips.
