Recipe

MEXICAN LAYERED DIP WITH SWEET SOLANATO™ TOMATO SALSA

8
Serves
15 MINS
Prep Time
1 MINS
Cook Time
13
Ingredients
Ingredients
Method
  • 2 large avocados, peeled, deseeded
  • 2 green onions, thinly sliced
  • 1/2 lime, juiced
  • 300ml carton sour cream
  • 35g sachet taco seasoning
  • 1 fresh corn cob, husks removed
  • 120g (1 cup) tasty cheese, finely grated
  • corn chips, to serve

Solanato™ Tomato Salsa

  • 2 x 200g Sweet Solanato™ Tomatoes, halved lengthways
  • 1/2 lime, juiced
  • 1 tbs extra virgin olive oil,
  • 1/2 cup fresh coriander leaves, roughly chopped
  • 2 tbs finely chopped jalapenos,
  1. Coarsely mash avocados and stir in green onions and lime juice. Season. Spread over the base of a 4 cup capacity serving dish.
  2. Gently stir the sour cream and seasoning together and spread evenly over the avocado layer. Cover and refrigerate for 1 hour, or until firm.
  3. For the salsa; combine the tomatoes, lime juice and olive oil. Season. Cover and set aside until ready to serve. Cut the corn from the cob. Place on a microwave-safe plate and top with a piece of damp paper towel. Microwave on High/100% for 45-60 seconds or until just tender and bright yellow. Cool.
  4. Just before serving, sprinkle the cheese over the sour cream layer and top with corn. Add the coriander and jalapenos to the tomato salsa and spoon over the dip. Serve with corn chips.
TIP: Dip can be made up to 3 hours ahead of being served.