Three Layer Dip with Corn Chips
Serves: 4 | Prep Time: 10 mins | Cooking Time: 5 mins
1 tin (400g) refried beans
1 tbsp lime juice
1 cup sour cream
2 tomatoes - seeds removed and diced
1/4 cup sliced black olives
1/4 cup chopped coriander
Oil for deep frying
Tip: Try baking corn tortilla’s for a healthier option.
Tip: Dip can be made the day before its needed and refrigerated, corn chips can be fried the day before and stored in an airtight container.
Tip: Try using refried beans with chipotle direct from Diego’s.
Come and visit us today for our freshly made, on site produced wraps, flatbread and corn tortillas and imported Mexican goods.
5 Hutchinson Street, Burleigh Heads
We look forward to seeing you!