Three Layer Dip with Corn Chips

Serves: 4 | Prep Time: 10 mins | Cooking Time: 5 mins

Diego's GoMEX® Corn Tortillas
Diego's GoMEX® Corn Tortillas


  • 1 tin (400g) refried beans

  • 2 avocado's

  • 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.


  1. In a medium size pot on a low heat, gently heat refried beans.
  2. Using fork roughly mash avocado's and stir in lime juice.
  3. Using a litre size bowl, add refried beans and press down slightly.
  4. Add avocado, press down slightly.
  5. Add sour cream.
  6. Top with tomato, olives, coriander.
  7. Preheat deep fryer or oil in a saucepan on the stove to 180 degrees.
  8. Cut corn tortilla's into 6 triangles.
  9. Deep fry corn tortilla's for 2-3 minutes or until golden and crispy.
  10. Drain off excess oil with paper towel.
  11. Garnish dip with a few corn chips and have the rest on the side.