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2 medium zucchini, cut lengthwise into 1/2 cm (1/4") slices
3 red bell peppers, cut lengthwise in quarters
45 ml (3 tbsp) olive oil
7.5 ml (1 1/2 tsp) fresh lemon juice
5 ml (1 tsp) ground cumin
To taste: salt and freshly ground pepper
3 ripe avocados
To taste: fresh lime juice
250 ml (1 cup) Dairyland sour cream
250 ml (1 cup) Saputo Ricotta cheese
45 ml (3 tbsp) hot sauce
225 g (1/2 lb) Armstrong Medium Cheddar cheese, grated
3 tomatoes, sliced in half along the equator, seeded and roughly chopped
375 ml (1 1/2 cups) whole pitted black olives, roughly chopped
In a large bowl, toss the zucchini and red pepper with the olive oil, lemon juice, cumin, salt and pepper. In a grill pan or on a BBQ over medium-high heat, grill the vegetables for 2 minutes on each side. Chop them roughly, keeping them separate. Reserve a small handful of chopped red pepper for topping.
Scoop out the avocado flesh and mash it coarsely in a small bowl. Add lime juice and season with salt and pepper. Reserve.
In a medium bowl, combine the sour cream, ricotta cheese and hot sauce. Reserve.
Assemble the dip: Arrange the red peppers evenly in the bottom of a 25 cm (10") deep serving dish (preferably glass so the layers are visible). Spread the mashed avocado over them, using a spatula. Sprinkle with half the cheese, then layer on the zucchini and tomatoes. Spoon the spicy sour cream mixture evenly over the tomatoes, and follow with the black olives. Garnish with the reserved red pepper and sprinkle with the remaining cheddar. Serve with tortilla chips.