dip

Winter in Johannesburg is all about clear skies and sunny days, making it perfect for one of my favourite foodie activities – a picnic. I love spreading a blanket out on the grass, laying all the food out, pouring a glass of wine and then lying back to eat. This dip is perfect with any nacho style chip or crackers. It’s easy to make and visually impressive if you serve it in a glass jar.

2 tbsp oil
1 onion, chopped and divided into two
1 clove of garlic, chopped
1 tin pinto beans, drained, liquid reserved
1 tomato, chopped
1 tbsp fresh coriander
1 avocado, pitted and peeled
1 tsp lemon juice
2 tbsp pickled jalapeno chillies
1/2 cup sour cream
1/2 cup cheddar cheese, grated
2 spring onions, chopped
1/2 cup black olives, pitted and chopped

Prepare your glass jar
Heat the oil in a pan and cook half the onions and garlic. Cook for about 2-3 minutes until translucent. Add the beans and cook for a further 4-5 minutes. Mash the beans with the back of the spoon. Add some of the liquid if needed. You want a chunky mash like consistency.
Mix the tomatoes, remaining onions and coriander. Season to taste
Mash the avocados, mix in the lemon juice and season.
Now assemble your dip in the jar. Begin with your beans at the bottom, then add your cheese, spring onions and the tomato mix. Next, layer the chillies and then the avocado and sour cream, finishing with the olives.
Serve with nacho dips or crackers

You can mix the chillies with the tomato mix or the avocado mix if you prefer. I wanted to keep it separate for my guests who don’t like chillies.
Make the dip a day ahead and refrigerate until required.

Original Recipe here