8 Layer Dip

 

Beans layer
Ingredients:
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 

Method: 
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
Ingredients:
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

Method: 
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.

Guacamole
Ingredients:
4 avocados- peeled & pitted 
¼ cup lime juice
¼ cup lemon juice
½ tsp Supreme Coarse Black Pepper 
Salt to taste

Method:
Use a fork to mash the avocado. Then add lime juice, lemon juice, salt and black pepper and mix until we’ll combined.
Spread the guacamole on top of the layer of salsa and chill in the fridge whilst you get the next layer ready.
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Cream layer
Ingredients:
300g sour cream 
200g cream cheese 

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

Method: 
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:
100g grated red Leicester cheese 
⅓ cup sliced black olives 
3 spring onions, sliced
Chopped coriander leaves 
Nacho chips 

Sprinkle over a generous layer of grated red Leicester cheese over the sweetcorn, then the sliced black olives, sliced spring onions and lastly chopped coriander. Chill in the fridge for at least 1 hour. Serve with nacho chips