Quick and Easy Mexican Dip

serves 20


  • 1 avocado
  • 375 mls sour cream
  • 300 g salsa
  • 250 g cheese shredded
  • 1 packet corn chip


  • Mash avocado and place in bottom of serving dish. Pour over sour cream and salsa.
  • Cover with shredded cheese.
  • Serve with corn chips.


Try different salsa jars for a change in the flavour. I use roughly half a 500 g packet of shredded cheese but you can vary this amount depending on the size serving dish you use and how much you like cheese.


This dip can be used for nachos, nibbles at dinner parties or even a spread on a sandwich.


  • 1 cup rocket leaves
  • 50 g macadamias
  • 1 cup parsley
  • 1/4 cup olive oil
  • 2 garlic clove
  • 1 red chilli large

Blend until combined. Store in a sealed container in the fridge.

Macadamia nuts in the recipe are better tasting if they have a caramelized coating.