Tex Mex Chip & Dip

7 layer dip appetiser:

There is something about Mexican 7 layer dip that is so alluring and so, I took inspiration from that for this appetiser. They look pretty awesome in glasses & I thought you ought to be able to see the layers.

There are many variations of this dip & I have flavoured it, the way I like it. With pretty much all the layers-refried beans, black beans, taco mince, guacamole, tomato salsa, cheese, sour cream & topped with fresh jalapeño & black olives. This is one for the family- & my family all enjoyed them.

I definitely suggest making your own guacamole. So much much fresher without the preservatives.

When it comes to crowd-pleasing appetisers, few dishes can rival the popularity and deliciousness of the Mexican 7 layer dip. This colourful, flavourful dip has become a household staple at parties, game days, and family gatherings here in Australia, offering a fantastic combination of textures and tastes with every bite. Who doesn’t love a good taco?

The beauty of the 7 layer dip lies in its simplicity and the perfect harmony of its ingredients. Each layer brings its own unique flavour and texture, creating a traditional blend of flavours that is hard to resist but, you can eliminate meat for example and go with vegetarian layers or tailor it to your dietary preferences.

Why 7 layer dip makes a great appetiser

One of the best things about the Mexican 7 layer dip is its versatility. You can customise it to suit your tastes. Here’s a breakdown of the classic layers.

• Vegetarian: Refried Beans, black beans
• Vegan: Use vegan refried beans, dairy-free sour cream, and plant-based cheese.
• Dairy: Cheese, sour cream.
• Protein Boost: Add a layer of seasoned ground beef, pulled chicken, or beans for extra protein.
• Spice It Up: Tomato Salsa, jalapeños or other hot sauce for a spicy kick.
• Fresh Ingredients: Use homemade guacamole, salsa & Jalapeños for a fresher taste.
• Serve with: (corn chips/Doritos/Tostitos (traditionally)

The Mexican 7 layer dip is a celebration of flavours and a guaranteed hit at any gathering. Its a show stopper with it’s colourful layers, it’s rich in flavour, and it’s customisable nature make it a beloved appetiser that everyone can enjoy. Whether you’re hosting a party or looking for a delicious snack, this dip will impress. So, gather your ingredients, get layering, and dive into this irresistible dip that brings a fiesta to every bite!

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Tex Mex Chip & Dip

(Serves 12 Prep 45 Mins)

You Will Need:

• Refried Beans: The base layer provides a hearty foundation. Refried beans are creamy and slightly savoury, a pretty mild flavour really but a protein nonetheless. I have used tinned refried beans. You don’t have too, you could make your own but for the sake of this recipe I have used tinned as they are quick to prepare. Just follow the instructions on the tin for heating.
• Black Beans: You can purchase black beans at the supermarket or Asian grocer. They are quite salty but a nice addition as the refried beans are mild in flavour.
• Turkey Mince: I chose turkey mince as it is low in fat and added 2/3 taco mix pouch to it for taco flavouring. You could used chicken mince, beef mince or pulled chicken or pulled pork as alternatives.
• Guacamole: Fresh, creamy guacamole adds a rich, buttery texture and a hint of lime that brightens up the dip. Homemade is much nicer than bought. Just add 1 whole avocado, salt, coriander, 1/2 jalapeño, sour cream & fresh lime juice to a small food processor. My Recipe is here.
• Salsa: Whether you choose a mild or spicy salsa, this layer adds freshness and a zesty kick. I tend to buy Old El Paso.
• Shredded Cheese: Cheddar, Monterey Jack, or a Mexican cheese blend works well. I have used a shredded smokey Chipotle & tasty blend.
• Sour Cream: A layer of tangy sour cream balances the richness of the beans and guacamole, adding a cool, creamy element. I have added some taco spice to the sour cream as well.
• Black Olives: Sliced black olives provide a salty, briny flavour that complements the other ingredients even though you have black beans in there also. You can either create a layer of sliced black olives or garnish with them.
• Jalapeño: The final touch, fresh jalapeño add a bit of crunch and a fresh, mildly pungent flavour. You could use sliced jalapeno’s from a jar but I prefer a fresh crunch. I also added fresh lime zest to round off the flavours & cut through some of the creaminess.

Instructions:

1. Prepare the Refried Beans: Heat up your refried beans as per directions on the tin, then spread them evenly on the bottom of your canape glass. I used the cap from a bottle with a flat top to help create a flat even layer on the bottom of the glass & wipe it clean with a paper towel between layers.
2. Add the black beans: Rinse and drain your black beans in a mini sieve to remove the oil & then add a tsp to each glass and level them out the same way.
3. Add the meat layer: Brown your mince over medium-high heat with a little oil (approx 2-3 mins) then add your taco mix and stir in thoroughly. You could add 1/4 cup water (I didn’t). You don’t want the mix to be too wet. Cool slightly, then add to your glasses & flatten.
4. Add the Guacamole: Spread the guacamole over the meat layer, smoothing it out with your bottle top.
5. Spoon on the Salsa: Next add a layer of salsa, spreading it evenly (although it will be runny and likely spread itself for the most part).
6. Sprinkle the Cheese: Sprinkle shredded cheese over the salsa layer. You may need to chop the shredded cheese a little before adding.
7. Top with Sour Cream: Mix 2 tsp taco mix with your sour cream & spread the sour cream over the guacamole layer. I used a little bread knife to gently spread the sour cream evenly over the top.
8. Garnish: I saved a tsp of Taco mix and in a little tea strainer & sprinkled it over the sour cream. If you are adding jalapeños and black olives then add those now. You could also top with finely sliced green onions.
9. Serve & Enjoy!

Helpful Hints:

• Depending on the size of your serving glasses, you may want to add to your layers slowly so you don’t overfill the glass before you have all your layers in. I used a tsp at a time to prevent this from happening.

• If you don’t want the meat layer, you can omit it or change up your meat option as mentioned earlier.

• You may want to serve these with a teaspoon to make it easier for your guests to eat, as the Tostitos do tend to break easily. I would not hand these around but maybe put them on a table so your guests can come & help themselves. That way, they can put their drink down and use both hands as required.

Tex Mex Chip & Dip

Recipe

(Serves 12 Prep 45 Mins)

Ingredients:

• 1 can (16 oz) Refried beans
• 500g Turkey Mince
• 1 1/2 Sachets of Taco Mix
• Guacamole (store-bought or homemade)
• 300ml Sour cream
• 100g Tomato Salsa (Medium)
• 1 cup Shredded cheese (Cheddar, Monterey Jack, or a Mexican blend)
• 1/2 Jalapeño finely sliced (garnish)
• 1 Tbsp sliced black olives (garnish)
• Zest of 1 Lime

Optional garnish alternatives: diced tomatoes, jalapeño slices, chopped red onion or chopped cilantro for garnish

Method:

1. Prepare the Refried Beans: Spread the refried beans evenly on the bottom of a large serving dish or a shallow baking dish.
2. Prepare Turkey mince: Brown the mince (2-3 mins on Med-high heat), add 2/3 sachet of taco mix and stir to combine.
3. Add the Guacamole: Spread the guacamole over the refried beans, smoothing it out over the mince.
4. Spoon on the Salsa: Add a layer of salsa, spreading it evenly.
5. Sprinkle the Cheese: Generously sprinkle shredded cheese over the salsa layer.
6. Top with Sour Cream: Spread the sour cream over the guacamole layer.
7. Garnish: Garnish with finely sliced Fresh jalapeño, sliced black olives & lime zest.
8. Optional: For added colour and flavour, sprinkle finely chopped red onion or green onions on top, or you could also add diced tomatoes, jalapeño slices from a jar, and chopped cilantro.
9. Serve & Enjoy!

Wine Pairing Suggestions:

1. Chenin Blanc or a Pinot Grigio: The refried bean/ black bean layers are mild and savoury, requiring a wine that won’t overpower them. A chenin Blanc or Pinot grigio would be ideal due to their light, crisp nature that complements the beans without overwhelming them.
2. Tempranillo: A Tempranillo would pair well with taco mince. The spiced turkey mince calls for a wine with a bit of body and enough acidity to balance the flavours, offering enough fruitiness and spice to match the taco seasoning.
3. Sauvignon Blanc: A Sauvignon Blanc would enhance the avocado’s richness while complementing the lime and coriander notes.
4. Riesling: A nice riesling (preferably off-dry) would work well, providing a refreshing contrast to the salsa’s spiciness.
5. Chardonnay: (unoaked) or a Viognier would be excellent choices, balancing the richness of the cheese with their own roundness and mild acidity.
6. Rosé: would pair nicely, offering a balance between the creaminess and the spice. The tangy and slightly spiced sour cream needs a wine with enough acidity to cut through the creaminess.
7. Grenache: A Grenache would be a good choice for the the salty, briny olives and the fresh, spicy jalapeño.

Overall, considering all the layers together in this Mexican 7 layer dip, a New Zealand Sauvignon Blanc would be versatile option, providing good acidity, fruitiness, and a refreshing finish that pairs well with the diverse flavours.