The Ultimate 7-Layer Dip

Put down the food delivery apps and level up your snack game for the next match day with this amazing avocado dip recipe – and no, it’s not guacamole. This healthy and colourful snack combines creamy avocados from Mexico, beet hummus, fresh salmon, crunchy vegetables and a hint of jalapeño — just enough to spice things up. It’s easy to make and also for clean up.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 3  tomatoes, diced
• 1⁄4  jalapeno, chopped
• 2  green onions, minced
• 60  ml  coarsely chopped fresh cilantro
• 4  avocados, from mexico peeled and pitted
• 1  garlic clove, chopped
• 1  juice of one lime
• 500  ml  beet  hummus
• 375  ml  store-bought  roasted peppers, chopped
• 2  mini cucumbers, sliced into thin rounds
• 300  g  hot-smoked salmon, shredded
• 1  fresh chervil, leaves (to garnish)
• 1  pinch  salt and pepper
• 1  cracker, sliced baguette and endive leaves for dipping

Directions

1. 1. In a bowl, mix tomatoes with jalapeño, green onions and cilantro. Season with salt and pepper and set aside; drain any excess liquid.
2. 2. In another bowl, use a fork to mash avocados from Mexico with garlic and lime juice. Season with salt and pepper and set aside.
3. 3. Pour beet hummus into a bowl of approximately 1.5 litres. Add in layers: tomato mixture, guacamole, roasted peppers, sliced cucumber, cilantro and smoked salmon. Top with chervil leaves and serve with crackers, baguette bread and endives.