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Classic 7 Layer Taco Dip made better with fresh ingredients. Colorful, healthy, and delicious, this Mexican layer dip recipe is always a hit at any party!
Ingredients
BEAN LAYER:
2 cans low-sodium pinto beans — rinsed and drained
1/2 cup prepared salsa — I used Sabra Homestyle Medium
1 tablespoon chili powder — plus 1 teaspoon
2 teaspoons ground cumin
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper — optional to add a little heat
REMAINING LAYERS:
2 cups prepared guacamole — I used Sabra Classic Guacamole
2 cups plain non-fat Greek yogurt
1 1/2 cups shredded Mexican-style cheese
1 pint cherry tomatoes — or grape tomatoes, halved
1/2 cup drained sliced black olives
1/3 cup finely sliced green onions
Tortilla chips — for serving
Instructions
Begin with the bean layer: In a medium bowl, mash the beans together with the salsa, chili powder, cumin, garlic powder, salt, and cayenne. Spread evenly into the bottom of a 9x13-inch or similarly sized serving dish.
Layer the guacamole evenly over the beans, then the Greek yogurt. Top with the cheese, then the tomatoes, green onions, and olives. Serve with tortilla chips.
Recipe Notes
Dip can be made up to 6 hours in advance. Cover tightly with plastic and refrigerate until ready to serve.
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