Tuesday, May 6, 2014

Layered Mexican Dip Recipe with Homemade Pita Chips

Layered Mexican Dip Recipe with Homemade Pita Chips

Have you ever had old boyfriends look you up on Facebook?  I have, just one.  The other old boyfriends in my Friends profile, I looked up, because I'm inquisitive like that, but Micky G was always very sure of himself and where he was going, so not surprisingly, it was the other way around with him.  He is now a happily married father and successful restaurateur in the Lakes District in the UK and one of the first things he asked me for, all these years later, when he made contact, was this recipe.  It was a hit then and it is still a hit now.  I know this because, I served it at a drinks party last weekend.

When Michael contacted me and asked about the recipe, I told him I'd blog it.....eventually.  Sorry it's taken this long Micky G, but as you well know, some of the best things in life, are worth waiting for.

The home made pita chips round it off beautifully (I hate junk food, in the form of corn chips) and so apart from the taco seasoning, this would have to be reasonably healthy I think.

Layered Mexican Dip Recipe with Homemade Pita Chips

1x 435g (large) Tin Refried Beans
1 cup sour cream
1/3 cup whole egg mayonnaise
1 packet taco seasoning mix
2 medium avocados
2 tablespoons lemon juice
1/2 red capsicum (pepper) diced
3/4 cup grated tasty cheese
1 large tomato diced
2 tablespoons continental parsley leaves picked
3-4 large pita bread slices (wholemeal or white to taste)

In a  large dish (I use a pie dish) layer the ingredients as follows, using a knife to smooth each layer out evenly:

Layer one: Refried beans

Layer two: Combine sour cream, mayo and taco seasoning in a bowl and spread

Layer three: Mash the avocados with a fork and mix in the lemon juice and capsicum in a bowl and spread

Layer four: Sprinkle the grated cheese evenly over the dip.

Layer five: Sprinkle over the tomato and parsley

More options: Add one tablespoon of chopped coriander (cilantro) to the avocado and add 100g of chopped olives to the parsley and tomato.

For the pita chips

Preheat the oven to 180C/350 F
Cut pita bread into triangles the size of regular corn chips.
Place evenly on 3 oven trays lined with baking paper.
Bake for 10-15 minutes, or until crisp.

This is so yummy and always very well received.  And like everything else I make, pretty simple.

And Mexican food is hot right now.  

As for old boyfriends, some say they are best left alone, but when they come in peace seeking old and well tested recipes, where's the harm in that I ask you?

Have a great weekend Beach Dwellers.

To make it easier for any one interested, I have made a new appetizers recipe page here.   I always find holding small drinks paties around my kitchen island bench, much easier on the host, than dinner parties. I think a lovely glass of wine or bubbles and some quality food shared with good friends, is one of life's great pleasures. Don't you?

Today I a linked up here


  1. Bonjour chère amie,

    Comme résister à la vue de ces photos gourmandes ?!... Je suis certaine que cela doit être plus que délicieux !
    Merci pour ce petit moment mexicain...
    Gros bisous ♡

  2. Your Layered Mexican Dip looks awesome, Carolyn. Thanks so much for joining our Foods of The World Tour to Mexico, hope you will join in France next month.
    See You Soon!
    Miz Helen

  3. It's so true that Mexican food is so on-trend right now. I know this dip and I know how popular it is at parties! There are some wonderful flavours here. And no; no ex-boyfriends have bothered to look me up! xx


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