7 Layer Nachos Dip

Discussion in 'Geek Recipes' started by RETARD, Apr 19, 2013.

  1. RETARD

    RETARD New Member

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    Location:
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    Serves: 8
    Prep: 10 min
    Chill: 30 min

    I know this forum loves Nachos. It's delicious Geek food in a bowl :thumbup:
    Its a little bit naughty and a little bit healthy & no cooking :)
    I hadn't stopped to consider it was vegetarian too. Maybe something to do with chips?
    My only regret was that i didn't think of adding in some pickled Jalapeño's too. They are like chilli crack to me.
    Nevertheless it was still awesome.

    So, your only real tough decision is what kind of chips do you want ?
    Cheese, Extra Chesey, Nachos, Plain, Triangle, round?
    I went with these chips here, they were killer:

    INGREDIENTS

    • 1 x 400 g can beans (refried or cannellini)
    • 1 – 2 tbsp taco seasoning mix
    • 1 cup Bulla Light Sour Cream
    • 1 cup salsa
    • 1 ripe tomato, diced
    • 1 ripe avocado, diced (optional)
    • 1 cup shredded iceberg lettuce
    • 1 cup strong flavoured (mexican) grated cheese
    • 1/2 cup sliced spring onions
    • 2 tbsp sliced pitted ripe Black Olives
    • 1 packet corn chips – cheese or plain

    METHOD

    1. Mix beans and taco seasoning mix.
    2. Spread onto bottom of a large pie plate or serving bowl.
    3. Layer all remaining ingredients except chips over the bean mixture.
    4. Cover, then refrigerate for 60 mins until chilled
    5. Serve with corn chips

    Recipe link here: http://www.bullacream.com.au/article/recipe/7-layer-nachos-dip
    [​IMG]

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    Last edited: May 2, 2013
  2. romanx

    romanx Member

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    I love the mission corn chips, have been known to demolish a bag fairly quickly.
     
  3. scon

    scon Member

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    Mum used to do something very similar to this but with red onions instead of spring onions. Super easy dish to make and everyone always loves it. Great combo of textures and flavours.
     
  4. STINGA

    STINGA Member

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    Sounds nice, what sort of cheese was it that you used?
     
  5. OP
    OP
    RETARD

    RETARD New Member

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    I used part mexican cheese & part parmesan

     
  6. OldnBold

    OldnBold Member

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  7. OP
    OP
    RETARD

    RETARD New Member

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    ha! yes that was a bit vague.
    Basically i prefer a had cheese similar to parmesan for this, but really its what ever you prefer.
    Something with a slightly stronger flavour is good.
    I used Cotija

    Here is some info i copied & pasted from a website

    Cotija
    Country of Origin: Mexico
    Milk: Cows Milk
    It is a Hispanic-style cheese, known as the Parmesan of Mexico. It was originally made with goats milk but today cows milk is preferred. This cheese is strongly flavored, firm and perfect for grating. It is used in Hispanic cooking, in a manner similar to the way Parmesan is used in Italian cooking. Cotija is commonly used to add a lively garnish to common dishes: simply sprinkle on top of refried beans, salads, chili, or lasagna. In Mexico, it is also widely used to enhance the flavor of many savory dishes by mixing directly into the casserole or recipe. In the US, it is increasingly popular on pasta.

     
  8. AmB

    AmB Member

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    Thanks Retard for the reminder, I've been making a similar dip for years, minus the olives, too Mediterranean for me :)

    Mine always has Jalapenos and the avocado is never an option ! :leet:
     
  9. OP
    OP
    RETARD

    RETARD New Member

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    your most welcome AmB ;)
    Tasty food can also be easy food.
    I do wish i had pickled Jalapeño on this (slipped my mind).
    I love a bit of heat and this would have rounded it off nicely for me.
    My saving grace was the chips had great flavour. I was going to use plain but glad i didn't.
    Perhaps with some Jalapeño i could have gone with plain chips :leet:
     

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