7 Layered Mexican Dip,Recipe Link : http://www.tarladalal.com/7-Layered-Mexican-Dip-41213r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------7 Layered Mexican DipThis dip is a dish in its own right! With so many layers featuring myriad textures, flavours and aromas, the 7-Layered Mexican Dip is nothing short of an exhilarating experience. The vibrant colour and crispness of lettuce meets your nacho chips as it begins its journey into this exciting dip. Then comes luscious sour cream, followed by aromatic capsicum and juicy corn, then tangy salsa, gooey cheese and crunchy spring onions, then refreshingly cold and creamy guacamole and finally the hidden treasure, the scrumptious and tasty refried beans! This dip is, you will realize, a superb adventure. Enjoy it immediately after preparation, while the textures are fresh and juicy.Preparation Time: 30 minutes.Cooking Time: 15 minutes.Serves 8. For the refried beans1½ cups soaked, boiled and coarsely mashed rajma (kidney beans)1 tbsp oil1 tsp finely chopped garlic (lehsun)2 tsp dry red chilli flakes ½ cup finely chopped spring onion (whites and greens)1 cup finely chopped tomatoes¼ cup tomato ketchup½ tsp chilli powderSalt to tasteFor the Guacamole2 riped avocados2 tbsp finely chopped onions1 tbsp finely chopped coriander (dhania)¼ cup deseeded and finely chopped tomatoes1 tsp finely chopped garlic (lehsun)½ tbsp lemon juice1 tbsp fresh creamSalt to tasteFor the roasted corn and capsicum1 corn cob1 large green capsicumOil for greasingSalt to tasteTo be mixed into a sour cream1 cup hung curds (chakka dahi)2 tsp lemon juiceSalt and to tasteFor the uncooked salsa (to be mixed together mashing it lightly)1 cup finely chopped tomatoes½ cup finely chopped onions1 tsp dry red chilli flakes 1 tsp finely chopped green chillies1 tbsp finely chopped coriander (dhania)Salt to tasteOther ingredients½ cup finely chopped spring onion (whites and greens)¼ cup grated processed cheese½ cup shredded iceberg lettuceFor servingNacho chipsFor the refried beans1. Heat the oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds.2. Add the spring onions and sauté on a medium flame for 1 minute.3. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while mashing them slightly with the back of the spoon.4. Add the tomato ketchup, rajma, chilli powder, salt and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.For the Guacamole1. Cut each avocados into halves. Remove the seed and scoop out the center portion.2. Transfer the mixture into a deep bowl and mash well using a fork or a masher.3. Add all the remaining ingredients, mix well and refrigerate for at least 30 minutes. keep aside.For the roasted corn and capsicum1. Roast the corn on an open flame, till black spots appear.2. Scrape it using a sharp knife, keep aside.3. Roast the capsicum on an open flame using a fork, till it turns black in colour from all the sides. Put it in cold water and scrape the burnt part, deseed it and chop the capsicum.4. Transfer the capsicum and roasted corn in a deep bowl, add the salt, mix well and keep aside. How to proceed1. Take a deep serving bowl, spread the refried beans evenly.2. Spread the guacamole evenly over it.3. Add the spring onions and cheese evenly over it.4. Spread the uncooked salsa.5. Spread the roasted corn and capsicum mixture.6. Spread the sour cream evenly over it.7. Finally, add the lettuce.Serve immediately with nacho chips.