Five layered Bean Dip is an Americanised Mexican food. Its history is hard to trace. This dip has many ingredients readily available in cans and packets; it cannot be called an authentic Mexican dish. My guests loved it. It was spicy, creamy and crunchy at the same time. It was filling yet not so oily. And this dip with tortilla chips is the best compliment with drinks. It is the perfect starter for a gathering. Here’s the recipe from Anumita, in the weekly column, exclusively for Different Truths.
I have a party at my house and I need to make a starter, which would be quick to make and filling for the guests. I usually do not like to make too many fried starters. Fried food at the beginning of a dinner or lunch usually kills the appetite.
Often I have the guests who are vegetarians, so meat and fish starters would not be very helpful. The Five Layered Bean Dip is the answer.
This is an Americanised Mexican food. Its history is hard to trace. This dip has many ingredients readily available in cans and packets; it cannot be called an authentic Mexican dish. My guests loved it. It was spicy, creamy and crunchy at the same time. It was filling yet not so oily. And this dip with tortilla chips is the best compliment with drinks. It is the perfect starter for a gathering.
One more thing that makes this dish a hit for the chef, is that it can be made the day before and kept in the refrigerator. That would be one less thing to worry for the host, on the day of the party.
Five Layered Dip
Ingredients:
Red onions chopped 2nos.
Cucumber chopped 1 big
Roma Tomatoes chopped 2nos.
Cilantro chopped 1 bunch
Jalapeño peppers chopped 4/5nos
Spicy Taco Seasoning 1packet
Refried beans 1can
Sour cream 8oz
Chunky salsa 1 jar or fresh made/Guacamoles (fresh made) 2cups
Shredded Cheese (Mexican Blend) 1packet
Method:
In a square or rectangular bottom glass dish mix the packet of seasoning with the can of refried beans. Then smooth it in a layer at the bottom.
Add a layer of sour cream on that.
Then smooth a layer of either spicy salsa or Guacamole.
Then sprinkle the chopped onions, tomatoes, cucumber, jalapeños and cilantro.
Finally, cover it with the shredded cheese.
Cover with a plastic wrap and leave it in the refrigerator for some time.
Take it out and let it come back to room temperature before serving it with tortilla chips.
Enjoy a perfect starter for both vegetarians and non-vegetarians.
Picture from the author.
Anumita Roy is an artist at heart and legal/medical interpreter by profession. She creates word images in her verses and loves to write short stories. Mother of children in the spectrum, she advocates special needs issues in whichever way possible. Born in India, brought up in several countries, makes her a true global citizen. She now lives in the Columbus, Ohio, with her family and follows her passion for writing and advocacy being the Managing Editor of Different Truths.
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