All Natural|Gluten Free|Local Canadian Ingredients

Dip Three Layer Black Bean

Dip Three Layer Black Bean

The trick to easy entertaining is being able to have dishes ready to go before guests arrive. To pull this off you need to select dishes that wont suffer in terms of their quality by being prepared ahead of time. Everyone knows the classic three layered tex-mex dip we see all of the time. This is a more "chef-ish" take on that party classic.



Toss the shallots and garlic with a little olive oil and roast for 3-5 minutes in a 425F oven until they just begin to char up and get dark brown on some of their flesh. Place them into a food processor with the cumin, chilli powder, pepper, thyme and enough oil to allow the shallots and garlic to form a course puree. Then add the black beans and enough oil to make a hummus-like mixture. Season with salt and lime juice to taste. Place in brie baker or other heatproof dish, as the first layer. Cover and refridgerate until you are just about to serve.

Scoop the avocado into a mixing bowl and mash it up using a fork. Season with lime juice, salt, pepper and olive oil. You can be a little liberal witht he lime juice as this will help to keep the guacamole vibrant in colour. Place layer of plastic wrap directly on the surface of the guacamole and refridgerate until you are ready to serve the dip.

In a mixing bowl combine the shredded chicken, fresh mango, cilantro, red pepper and Roothams Mango Chutney. Add a touch of olive oil and then season with salt, pepper and a touch of lime juice. Cover and refridgerate until you are ready to serve.

Top the bean dip with a portion of the guacamole and then add the chicken and mango layer on the very top. This can be done an hour or so before your guests arrive and still keep a great green guacamole colour. 

Serve with your favourite tortilla chips or pitas.