Seven Layer Nacho Dip Pic cred: @mama_taught_me_wellRec cred: Ruhana Ebrahim Ingredients:One- Beans:1 tin baked beansSalt and pepper (to taste) Two- Guacamole:2 ripe avocados1 tablespoon lemon juiceSalt (to taste) Three- Sour Cream:250ml Lancewood Sourcream2 teaspoon sugar½ teaspoon salt2 tablespoon crushed Garlic½ teaspoon lemon pepper Four- Salsa Picante:3 large tomatoes (liquidized)1 large onion (sliced)1 piece taj (cinnamon stick)1 teaspoon chilli powder½ teaspoon salt1 teaspoon dhana jeeroo powderPinch turmeric powder Five- Corn:½ can creamstyle corn½ cup frozen corn Six- Cheese:1-2 cups grated cheddar cheese Seven- Salsa Pico de Gallo-2 Tomatoes (diced)1 onion (diced)½ green pepper (diced) or 2 jalapeno peppersFew black olives (sliced- optional)Few sprigs coriander (chopped)Salt & pepper (to taste)2 tablespoon lime juice Also needed-2 packets Nacho chips/Doritos (flavor of choice) METHOD1. Although it's the fourth layer, it should be prepared first since it requires cooking. This is the Salsa Picante (a.k.a to us S.A Indians as tomato chutney).2. Braise onion in oil with taj until golden, add spices and braise till fragrant. Add tomatoes and cook till no liquid remains. Leave aside.3. Mash beans. Season. Layer down in serving dish.4. Make guacamole by mashing with lemon and salt. Add lemon immediately to scooped out avo so it does not brown. Layer over beans.5. Mix sour cream with garlic, salt, pepper and sugar. Layer over guacamole.6. Spoon salsa picante (chutney) onto sour cream. 7. Cook frozen corn in microwave with salt and pepper. Mix together with creamstyle corn and layer over.8. Sprinkle on cheese.9. Spoon on salsa pico de gallo.10. Serve with corn nacho chips on the side.