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8 Layer Dip
Ingredients
Beans Layer: Salsa Layer: Cream Layer: Sweetcorn Layer: Toppings:
2 tins Supreme Kidney Beans, drained
100g butter
1 tbsp Supreme Onion Powder
1 tbsp Supreme Garlic Powder
Salt to taste
¼ tsp sugar
1tsp Supreme Black Pepper
2 tins Supreme Chopped Tomato Tin, drain for 20 minutes using a fine mesh sieve
Juice of 1 lime
Juice of ½ lemon
2 green chillies, finely chopped
Salt to taste
1 tsp Supreme Garlic Paste
Handful of chopped coriander
1 tsp sugar
1 medium onion, finely chopped
300g sour cream
200g cream cheese
2 198g tins sweetcorn, drained
½ tsp Supreme Chilli Flakes
Juice of 1 lime
Handful of chopped coriander
100g grated red Leicester cheese
⅓ cup sliced black olives
3 spring onions, sliced
Nacho chips
Method
Beans Layer: Salsa Layer: Cream Layer: Sweetcorn Layer: Toppings:
Add all the ingredients into a pot and simmer on medium heat for 15 minutes. Reduce the heat to low then mash the beans using a potato masher. Add the beans into a dish and spread into an even layer. Chill in the fridge whilst you get the next layer ready.
Mix all the ingredients for the salsa into a bowl. Mix together and spread on top of the layer of beans. Chill in the fridge whilst you get the next layer ready.
Mix together cream cheese and sour then spread over the layer of salsa. Chill in the fridge whilst you get the next layer ready.
Mix together all the ingredients for the sweetcorn layer and spread over the layer of sweetcorn. Chill in the fridge whilst you get the next layer ready.
Sprinkle over a generous layer of grated red Leicester cheese over the sweetcorn, then the sliced black olives and finally the sliced spring onions. Chill in the fridge for at least 1 hour. Serve with nacho chips.