You are here: Home > Cuisine > Mexican Vegetarian > Mexican Dips > Layered Mexican Dip Layered Mexican Dip by Tarla Dalal This dip is far above anybody’s normal expectations! Layers of refried beans and salsa sauce are topped with cheese and baked till the layers fuse, giving rise to the Layered Mexican Dip, a dip so exciting that you it can transform any ordinary chips or even a slice of toasted bread or garlic bread into an exciting treat. 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Close 04 Feb 2015 This recipe has been viewed 53044 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Layered Mexican Dip Video Layered Mexican Dip recipe - How to make Layered Mexican Dip Tags Mexican DipsIndian Dips / SaucesKitty PartyFather's Day Cocktail PartyQuick Indian Dips, Gravies & Sauces Preparation Time: 10 mins Cooking Time: 28 mins Baking Time: 15 to 17 minutes. Baking Temperature: 200°C (400°C). Total Time: 55 mins 4Makes 4 servings Show me for servings Ingredients For The Refried Beans1/4 cup soaked and drained rajma (kidney beans)1/4 cup chopped tomatoes1 tsp chopped garlic (lehsun)1 tsp finely chopped green chillies1/2 cup finely chopped onions1/2 tbsp oil1/2 tsp chilli powder1/2 tsp cumin seeds (jeera) powder1/2 tsp sugar salt to tasteFor The Tomato Salsa1 cup blanched and chopped tomatoes2 tsp oil2 tbsp finely chopped onions1/2 tsp chilli powder1 tsp sugar2 tbsp tomato ketchup1/2 tsp dried oregano salt to tasteOther Ingredients1/4 cup grated processed cheeseFor Serving nacho chips Method For the refried beansFor the refried beansCombine the rajma, tomatoes, garlic, green chillies, ¼ cup of onions, 1 cup of water and salt, mix well and pressure cook for 5 whistles.Allow the steam to escape before opening the lid. Keep aside.Heat the oil in a broad non-stick pan, add the remaining ¼ cup of onions and sauté on a medium flame for 1 minute.Add the rajma mixture, chilli powder, cumin seeds powder and sugar and cook on a medium flame for 2 to 3 minutes, while stirring occasionally and mashing coarsely with the help of a masher. Keep aside.For the tomato salsaFor the tomato salsaHeat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.Add the tomatoes, chilli powder, tomato ketchup, oregano and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.How to proceedHow to proceedPour the refried beans in a glass bowl, pour the tomato salsa over it and finally sprinkle the cheese evenly over it.Bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the cheese melts.Serve immediately with nacho chips. Nutrient values (Abbrv) per servingEnergy129 calProtein5 gCarbohydrates14.6 gFiber1.4 gFat6 gCholesterol5 mgSodium146.6 mgClick here to view calories for Layered Mexican Dip Layered Mexican Dip Video by Tarla Dalal