2/300g jars SMOKY RED BEAN SALSA
green jalapeno guacamole (page 6)
1½ cups sour cream
1 cup shredded cheese
½ cup diced tomatoes
¼ cup chopped green or red onions
¼ cup sliced black olives
sliced pickled jalapeno chillies (optional)
2/230g bags NATURAL TOASTED CORNCHIPS
Spread the salsa evenly in the bottom of a medium-sized baking dish. Make the guacamole and distribute over the bean layer by spoonfuls, gently spreading until even. Cover avocado layer with sour cream. Sprinkle with cheese, tomatoes, onions, olives and chillies if you like it hot. Dip can be served at room temperature as is or baked at 200°C for 20 minutes. Cheese should be melted and dip bubbling around the edges. Serve with a basket of warmed corn chips for scooping up the dip.
Dip can be made ahead and held in the refrigerator 24 hours. Add the tomatoes, onions and olives just before serving at room temperature or before baking.
Substitute a can of cooked, drained and mashed kidney beans for 1 jar of salsa for a less spicy dip. In addition, add a layer of cooked and seasoned beef or chicken mince and spread over bean layer.
Dip can also be made in individual baking dishes for lunch or dinner. Tuck warmed corn chips in the heated.