My Mexican dip takes a little while to prepare properly but simple variations of it can be thrown together in a few minutes.

You will need a large microwaveable bowl, ideal with a flat bottom, wide and shallow. This is a party dish so the bowl should be brightly colored in a Mexican style, all red, green, and yellow.

Start by chopping up some iceberg lettuce with a little coriander, and mixing the two together. This will be your middle layer, separating the hot bit underneath from the cooler bits on top. Set that aside in a separate bowl for the moment.

Heat up some refried beans or refried black beans and then generous layer them into the flat inside of the bowl. Immediately cover with grated cheddar and/or Monterey Jack cheese. Not too much, just enough to fully cover the beans. Then microwave quickly until the cheese just melts. Top this with generously scattered red or green chillies, of the flavor and intensity that you or your family most enjoy.

Place the lettuce/coriander mix directly on top of this and ensure that all the bowl is fully covered. If you’ve got a good bowl of the right type, it should be nearly full now and you can put the rest on show.

Okay, you’ve got four ingredients in, now time for the prettiest, most colorful parts of this dish.

Take a generous amount of guacamole (it’s easy to make, just mash up some avocado with the juice of a lemon and a touch of salt), and spread this over the lettuce mixture. I find it easiest to just spoon it on, and spread each spoonful a little with the spoon itself.

Then get some sour cream, and spoon this on as well. You don’t need a huge amount of this, just enough to provide a coolness in the spicy flavours of the rest of the dish.

Finally, top off with a bit of delicious red salsa, to your taste. Set this out beside a bowl of slightly warm fresh tortilla chips and just watch it disappear!

I’ve talked more about Mexican food elsewhere – you can get some tips on the best burritos recipe!