Layered Mexican Dip

Instructions

For the soured cream

1. Add the yoghurt to a bowl
2. Whisk in the lime juice and low fat cream cheese until smooth.
3. Refrigerate for 3 hours.

For the refried beans

1. Spray a frying pan over a medium high heat with spray oil
2. Add the onion and garlic and fry till softened.
3. Add the pinto beans, cumin, paprika and pinch of cayenne, spray with a little more oil and fry for approx 5 mins.
4. Add 1 cup of water and start to mash the beans with a masher.
5. Keep doing this till until beans are well mashed and thicken.
6. Mix in the chopped coriander and season to taste with salt and black pepper.
7. Add to a clear glass dish and allow to cool

For the salsa

1. Add the tomatoes, onion, jalapeno, lime juice and coriander to a blender or food processor and do a couple of pulses of the blade until it is all finely chopped.
2. Season to taste with salt and black pepper and cover and refrigerate to allow the flavours to develop.

1. When the soured cream is ready you can layer the dish.
2. To the layer of refried beans,
3. add 1 cup/240ml of the salsa you made (drain any excess liquid first, you don't want it too runny)
4. Then top with 1 cup of the homemade soured cream.
5. Sprinkle with the cheddar and spring onions.
6. Serve with your choice of things to dip or add a spoonful to the side of one of the suggested main dishes.