Instructions

1. I recommend using a glass serving dish for this dip so that everyone can see the different layers of this dip. But any serving dish is, of course, fine. You may need to adjust the quantities in this recipe depending on the size of your dish.
2. Place the refried beans on the bottom of the serving dish and spread it evenly with a spatula.
3. Dollop the sour cream on top of the refried beans in several places, and then use a small spatula to spread it out evenly.
4. In a large bowl, peel, stone and scoop the avocados. Add the juice of 1 lime, and then use a potato masher to mash the avocados. I like to keep the mixture slightly chunky. If the refried beans are a bit salty, I would not add any salt to the guacamole. Otherwise, add a pinch of salt to the guacamole and taste for seasoning.
5. Dollop the guacamole on top of the sour cream, and use a small spatula to spread it out evenly. Take care not to mix the layers.
6. Drizzle the tomato salsa on top of the guacamole (as much or as little as you like).
7. Then add the chopped tomatoes.
8. Sprinkle with pickled chillies or pickled Jalopenos.
9. Garnish with coriander (cilantro).
10. Keep the dish covered in the fridge until serving.
11. Serve cold.