8 Layer Dip

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Ingredients

Beans Layer:
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

Salsa Layer:
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

Cream Layer:
300g sour cream
200g cream cheese

Sweetcorn Layer:
2 198g tins sweetcorn, drained
½ tsp Supreme Chilli Flakes
Juice of 1 lime
Handful of chopped coriander

Toppings:
100g grated red Leicester cheese
⅓ cup sliced black olives
3 spring onions, sliced
Nacho chips

Method

Beans Layer:
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.

Salsa Layer:
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.

Cream Layer:
Mix together cream cheese and sour then spread over the layer of salsa. Chill in the fridge whilst you get the next layer ready.

Sweetcorn Layer:
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.

Toppings:
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.