This is an unabashed and lavish layered party dip that is a riot of colours and flavors. It looks stunning served in a deep glass dish. For a speedier version, follow the recipe, but use ready-made guacamole in place of the avocados and shop-bought salsa for the tomatoes, or take a little longer to make the mouth-watering fresh version egg, gluten and nut free. Serve with Tortilla chips or toasted flatbreads.
Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.
|3 avocados||12 oz (340 g) drained pitted black olives, halved|
|juice of 1 lime or lemon||8 tomatoes, chopped|
|1 lb (450 g) canned refried beans||1/2 red onion, chopped|
|17 fl oz (500 ml) soured cream||1 lb 10 oz (750 g) Cheddar or Monterey Jack cheese, coarsely grated|
|1/4 tsp chilli powder||chopped fresh coriander and spring onions to garnish|
|2 green peppers, deseeded and finely chopped|
Peel and mash the avocados with the lime juice, using a fork.
To assemble, layer the refried beans over the base of a large glass dish. Add the mashed avocados and then the soured cream and sprinkle the chilli powder on top.
For the green pepper layer, sprinkle the chopped pepper around the perimeter of the dish first, to ensure that the layer is visible, and sprinkle the rest evenly over the center. Layer the halved olives carefully on top and spoon over the chopped tomatoes and red onion. Finally, add the cheese and the coriander and spring onion garnish. Chill until ready to serve.
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