Delcado Mexican Layer Dip Recipe

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

INGREDIENTS

4-5 Delcadoavocados

4 lemons or juicy limes

Saltand pepper, to taste

3 vine ripened tomatoes, diced

1 large handful of coriander leaves, roughly chopped

600ml sour cream

3tbsp mild taco seasoning

800g refried beans

2 garliccloves

1/3 cup sliced black olives

1/3 cup toasted pepita seeds

¼ cup shallots, finely sliced

Corn chips and/or crudites, to serve

1.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.

2.In another bowl, combine the tomato and coriander leaves, seasoning to taste with salt, pepper andthe juice of 1 lemon or lime. Set aside.

3.In another bowl, combine the sour creamand 2 tbsp of taco seasoning. Set aside.

4.In another bowl, combine the refried beans, garlic, remaining taco seasoning and juice of 1 lemon or lime.

5.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.

Tip:

Ripe Delcados are the best choice for this recipe. When choosing a Delcado, there's no need to excessively thumb test your avocados. Delcados are carefully checked using x-ray-like, near infrared technology to make sure the internal quality of the fruit is perfect. If you want to check ripeness, simply cradle the Delcado in your palm and gently press the tip, right near the stem. If the flesh gives a little your Delcado is ripe and ready to eat.

Recipe by Tom Walton for www.delcado.com.au 

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