Delcado Mexican Layer Dip
Created by tom walton for Delcado
We’re celebrating chef Tom Walton’s fresh new take on the legendary, layered dip! Pass a corn-chip STAT! Full of fresh, zingy flavour and deliciously creamy Delcado avocados. Ideal for entertaining, this fabulously retro recipe will easily impress your guests this summer.
“I love a layer dip - you get to taste each layer separately, but they work so well together at the same time. It’s the perfect dish to make for entertaining over the warmer months, take to a picnic or BBQ or just an easy afternoon. Delcados take this dip to the next level with their buttery and nutty flavour, that really shines through against the tart sour cream, tomatoes and fresh herbs,” says chef Tom Walton.
Prep time: 30 minutes
Serves: 4
Ingredients
4-5 Delcado avocados
4 lemons or juicy limes
Salt and pepper, to taste
3 vine ripened tomatoes, diced
1 large handful of coriander leaves, roughly chopped
600ml sour cream
3 tbsp mild taco seasoning
800g refried beans
2 garlic cloves
1/3 cup sliced black olives
1/3 cup toasted pepita seeds
¼ cup shallots, finely sliced
Corn chips and/or crudites, to serve
Method
Scoop the flesh from the Delcados and place in a bowl with the juice of 2 lemons. Smash up to a creamy but still textured consistency and season to taste with salt and pepper. Set aside.
In another bowl, combine the tomato and coriander leaves, seasoning to taste with salt, pepper and the juice of 1 lemon or lime. Set aside.
In another bowl, combine the sour cream and 2 tbsp of taco seasoning. Set aside.
In another bowl, combine the refried beans, garlic, remaining taco seasoning and juice of 1 lemon or lime.
In a large dish, create the layers, spooning down the beans, followed by the sour cream, crushed Delcados, then the tomatoes. Finish by scattering over the shallots, olives and pepita seeds.
Notes
This dish can be made ahead of time and kept in the fridge up to 2 hours before serving.