Don’t ask me why, but I’m very into Mexican food & flavours these days (have you tried my Mexican style pulled pork?). Maybe its because Mexican is colourful, flavourful & a hit with basically every human I know. So if you’re having guests over for dinner or drinks, these two yummy starters won’t let you down.
They layered dips look really awesome & are generally a great conversation starter plus there is no double dipping in a big communal dipping bowl! Yay. Although these dips are super easy to make, you don’t want to rush the layering. You’re aiming for neat layers here, so do the layering the morning or night before & just top with your garnish as guests arrive.
Individual Seven-Layer Dips, makes 8 small glasses
Note: these measurements are just a guideline. Feel free to make some layers thicker depending on what you & your guests enjoy.
1 Can (410g) of Black Beans or Refried Beans
1 x Packet of Taco Seasoning
1 Cup of home-made or store-bought guacamole
250g / 1x tub Crème Fraîche
400g / 1x Bottle of Salsa, Mild or Hot – I love the Woolies Salsa
1.5 Cups of Grated Cheddar Cheese
2 Fresh Tomatoes, diced
3 Spring onions, thinly sliced
16 – 20 pitted Black Olives, sliced
8 Glass or Plastic Containers (of +/- 220ml each)
Nacho / corn chips for serving
- Mix the black or refried beans & taco seasoning together.
- Following this sequence for each glass container: start with a layer of 2 teaspoons of beans & seasoning. Now add 2 teaspoons of guacamole, followed by 2 teaspoons of Crème Fraiche & 2 teaspoons of salsa.
- Sprinkle with grated cheddar cheese, cover with cling wrap & pop in the fridge.
- Just before serving, add a teaspoon of diced tomato, some sliced olives & spring onion onto each layered dip.
- Then add one or two nacho chips on top.
- Place the additional nacho chips in a bowl so that guests can help themselves to more chips. I always give each guest a small spoon too – just in case they want to spoon out the last bit of yumminess.
Easy Beef Tortilla Cups, makes about 12 individual cups
12 Flour Tortillas
2x Garlic Cloves, finely chopped
1 Onion, finely chopped
500g Lean Beef Mince
2 Tablespoons of Taco seasoning
2x Medium Tomatoes, diced
1x Green Chilli deseeded & finely chopped (you can add more chili if you prefer)
1.5 Cups of Cheddar Cheese, grated
Salt & pepper
- Preheat your oven to 180 degrees & spray a muffin pan with non-stick spray.
- Cut 12 circles with a cookie cutter or other round shape. Now gently press down into the muffin tin to form a little cup. Pleat the edges very gently, taking care not to break or tear it.
- Fry the onion & garlic. Add the mince & fry until just cooked. Add salt & pepper to taste. Drain if a lot of water/fat has cooked out.
- Mix the cooked mince, taco seasoning, diced tomatoes & chili together.
- Fill each cup with the mince mixture & a layer of cheddar cheese.
- Bake for 12-15 minutes or until your cups are slightly hardened & golden on the edges.
Now it is time to make those Margaritas & dig in. Olé!
Yolandi ♥
These recipes were first featured in my Entertainer of the Month feature in the March 2018 issue of Garden & Home magazine. Image: Andrea Caldwell.