Mexican Layer Dips for Verrines
Use straight-sided verrines to show off this recipe's colourful layers.
30 min
6 verrines
0 calories
Ingredients
2 tbsp low-fat cheddar cheese, grated
1⁄3 cup Black Bean Dip
1 can (19 oz /540 ml) beans (black kidney, white kidney or pinto), drained and rinsed
3 tbsp Black Bean Dip Mix
1 tbsp lime or lemon juice
1 cup cold water
1⁄3 cup Guacamole
2 ripe avocados
3 tbsp Guacamole Dip Mix
lime juice, optional
1⁄3 cup Poco Picante Salsa
2 tbsp Poco Picante Salsa Mix
1 cup diced tomatoes
1 tsp lime juice, optional
cilantro, optional
1⁄4 cup Nacho Cheese Dip
3 tbsp Nacho Cheese Dip Mix
1⁄2 cup sour cream
1⁄2 cup cream cheese
1⁄2 cup grated cheddar cheese
Instructions
Layer ingredients into 6 verrines in order listed above, starting and ending with half of the cheddar.
To ensure nice even layers, use a piping bag (a resealable bag with the corner cut off is ideal) for Black Bean Dip and Guacamole Dip.
Nutritional Information
Per serving: Calories 0, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g (Fiber 0 g, Sugars 0 g), Protein 0 g.
Tips
Serving Suggestion: Serve with crispy tortilla chips.