7-Layer Dip with Naan Chips

The ultimate Mexican flavour combo served with Original Naan Mini chips.
Prep
45 Mins
Cook
25 Mins
Serves
16

Ingredients

  • 1 pkg of Panaji Original Naan Minis
  • ¼ cup canola oil
  • Salt to taste
  • 1 ¼ cups Mexican salsa of your choice
  • 16 oz can refried beans
  • 2 tbsp milk
  • 8 oz cream cheese, softened
  • ½ cup sour cream
  • 2 tbsp taco seasoning
  • 1 cup prepared guacamole
  • 1 ½ cups shredded cheddar cheese
  • ½ cup sliced black olives
  • 4 green onions, sliced

Cooking Steps

Preparation

  • Preheat oven to 300°F.
  • Brush naan with oil and season with salt and then bake for 25 minutes. After baking, set aside to cool.
  • Meanwhile, place salsa in a sieve to drain any excess liquid (note: this will keep the dip from getting runny).
  • Combine refried beans and milk until smooth and spread on the bottom of a 9 X 13” pan.
  • Combine softened cream cheese, sour cream and taco seasoning with a mixer on medium, spread over refried beans.
  • Spoon guacamole over cream cheese and gently spread.
  • Spread drained salsa over guacamole. Top with shredded cheddar cheese, olives and sliced green onions.
  • Chill for one hour before serving. Serve with Naan chips.