My Cinco de Mayo Mexican Layered Dip
Cinco de Mayo (fifth of May) is the perfect time to make this delicious Mexican layered dip that’s been part of my repertoire since my early catering days in London. It was inspired by an American client of mine and has always been loved by everyone. No cooking required, simply assemble, and it’s such a great dish to get the children involved in whilst preparing. Covered, it will keep in the fridge for days… if you don’t eat it all up!
What is Cinco de Mayo?
Cinco de Mayo, or fifth of May, is a holiday that celebrates Mexico’s defeat over France at the Battle of Puebla in the Franco-Mexican war in 1862. A fairly minor holiday in Mexico, Cinco de Mayo has evolved into a commemoration of Mexican culture, heritage and cuisine in the USA where it is widely and enthusiastically celebrated.
Follow the simple steps below to make my Cinco de Mayo Mexican Layered Dip and fill your day with Mexican colour and flavour!
Cinco de Mayo Mexican Layered Dip – Shopping List
2 x ripe avocados or 1 tub readymade Guacamole
1 x 200g jar of El Paso or supermarket label hot sauce/salsa
1 x 200ml tub crème fraiche
2 x large handfuls of grated cheddar type cheese
1 x 200g tin red pimento-stuffed green olives
1 x bunch spring onions
Fresh parsley or coriander for sprinkling
1 or 2 bags of plain Tortilla Chips
23 cms square or round dish approx 6cms deep to serve
Cinco de Mayo Mexican Layered Dip – Assembly Method
Bash the avocado in the bottom of your serving dish or spoon in the guacamole and spread to cover the bottom of the dish.
Cover this layer with salsa so that no avocado is visible.
Cover the salsa with crème fraiche. This is the tricky layer, it’s best to stir the crème fraiche in the pot to make it more spreadable. If you bring up some of the salsa from below don’t worry.
Sprinkle with grated cheese to semi cover.
Sprinkle on your sliced spring onions to semi cover. I can’t easily buy spring onions here in Spain so I tend to use diced sweet onion.
Open the olives and drain well, roughly slice and sprinkle on as many as you like. I like lots!
An optional sprinkling of chopped fresh parsley or coriander.
To Fully Enjoy my Cinco de Mayo Mexican Layered Dip
A big bowl of plain tortilla chips. Using a teaspoon, dig to the bottom and top your tortilla chip.
Margaritas, beer or Rebujitos – a Spanish Sherry cocktail made by pouring Fino or Manzanilla over ice, top up with lemonade and a sprig of fresh mint.
If you make this dish, why not post a photo and tag me on your social media @anniebspain. I am really missing people eating in my kitchen so love seeing photos of you making and enjoying my dishes, and hearing how you got on.
Feel free to email me with any questions – I have time to answer!