Mexican Layer Dips for Verrines

30 min

6 verrines

Use straight-sided verrines to show off this recipe's colourful layers.

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 Guacamole Dip Mix or Poco Picante Salsa 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

Preparation

  1. Layer ingredients into 6 verrines in order listed above, starting and ending with half of the cheddar.
  2. 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, 0 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.