7 Layered Mexican Dip by Tarla Dalal

7 Layered Mexican Dip,
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7 Layered Mexican Dip
This dip is a dish in its own right! With so many layers featuring myriad textures, flavours and aromas, the 7-Layered Mexican Dip is nothing short of an exhilarating experience. The vibrant colour and crispness of lettuce meets your nacho chips as it begins its journey into this exciting dip. Then comes luscious sour cream, followed by aromatic capsicum and juicy corn, then tangy salsa, gooey cheese and crunchy spring onions, then refreshingly cold and creamy guacamole and finally the hidden treasure, the scrumptious and tasty refried beans! This dip is, you will realize, a superb adventure. Enjoy it immediately after preparation, while the textures are fresh and juicy.
Preparation Time: 30 minutes.
Cooking Time: 15 minutes.
Serves 8.
For the refried beans
1½ cups soaked, boiled and coarsely mashed rajma (kidney beans)
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
2 tsp dry red chilli flakes
½ cup finely chopped spring onion (whites and greens)
1 cup finely chopped tomatoes
¼ cup tomato ketchup
½ tsp chilli powder
Salt to taste
For the Guacamole
2 riped avocados
2 tbsp finely chopped onions
1 tbsp finely chopped coriander (dhania)
¼ cup deseeded and finely chopped tomatoes
1 tsp finely chopped garlic (lehsun)
½ tbsp lemon juice
1 tbsp fresh cream
Salt to taste
For the roasted corn and capsicum
1 corn cob
1 large green capsicum
Oil for greasing
Salt to taste
To be mixed into a sour cream
1 cup hung curds (chakka dahi)
2 tsp lemon juice
Salt and to taste
For the uncooked salsa (to be mixed together mashing it lightly)
1 cup finely chopped tomatoes
½ cup finely chopped onions
1 tsp dry red chilli flakes
1 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
Salt to taste
Other ingredients
½ cup finely chopped spring onion (whites and greens)
¼ cup grated processed cheese
½ cup shredded iceberg lettuce
For serving
Nacho chips
For the refried beans
1. Heat the oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds.
2. Add the spring onions and sauté on a medium flame for 1 minute.
3. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while mashing them slightly with the back of the spoon.
4. Add the tomato ketchup, rajma, chilli powder, salt and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
For the Guacamole
1. Cut each avocados into halves. Remove the seed and scoop out the center portion.
2. Transfer the mixture into a deep bowl and mash well using a fork or a masher.
3. Add all the remaining ingredients, mix well and refrigerate for at least 30 minutes. keep aside.
For the roasted corn and capsicum
1. Roast the corn on an open flame, till black spots appear.
2. Scrape it using a sharp knife, keep aside.
3. Roast the capsicum on an open flame using a fork, till it turns black in colour from all the sides. Put it in cold water and scrape the burnt part, deseed it and chop the capsicum.
4. Transfer the capsicum and roasted corn in a deep bowl, add the salt, mix well and keep aside.
How to proceed
1. Take a deep serving bowl, spread the refried beans evenly.
2. Spread the guacamole evenly over it.
3. Add the spring onions and cheese evenly over it.
4. Spread the uncooked salsa.
5. Spread the roasted corn and capsicum mixture.
6. Spread the sour cream evenly over it.
7. Finally, add the lettuce.
Serve immediately with nacho chips.