3-Layer Mexican Dip

Name: 3-Layer Mexican Dip
Ingredients: 1 15.5-oz. can black beans, rinsed and drained; 1/4 teaspoon salt; 2 cloves garlic, minced; 3 teaspoons lime juice; 1 tablespoon plus 1 cup plain Greek yogurt; 2 medium avocados, halved, seeded and peeled; 1/2 teaspoon ground cumin; 2 teaspoons cilantro, chopped; 1 teaspoon jalapeño, finely chopped; salt to taste; 1 to 1 1/2 cups homemade or store-bought salsa

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1Made this recipe

Serves: 8

Prep Time: 15 minutes

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About 3-Layer Mexican Dip

Prepare to delight your taste buds with the vibrant and savory flavors of our 3-Layer Mexican Dip, a culinary masterpiece that’s perfect for any gathering or snack time indulgence. The foundation is a velvety blanket of beans, offering a creamy and savory base that’s been seasoned to perfection. Next we combine mashed avocado with tangy Greek yogurt and a medley of spices and spread it on top of the beans. Finally it is topped off with fresh salsa! This delicious combination ensures that every bite has a classic Mexican flair. Grab your favorite tortilla chips and get ready to dive into the delicious dip.

Ingredients

1 15.5-oz. can black beans, rinsed and drained

1/4 teaspoon salt

2 cloves garlic, minced

3 teaspoons lime juice

1 tablespoon plus 1 cup plain Greek yogurt

2 medium avocados, halved, seeded and peeled

1/2 teaspoon ground cumin

2 teaspoons cilantro, chopped

1 teaspoon jalapeño, finely chopped

salt to taste

1 to 1 1/2 cups homemade or store-bought salsa

Preparation

01Put beans in a bowl and mash with fork until chunky-smooth. Stir in the salt, 1 tablespoon garlic, 2 teaspoons lime juice, and 1 tablespoon Greek yogurt. Evenly spread mixture into the base of a serving bowl. Set aside.

02Put the avocado in a bowl and coarsely mash with a fork to the desired chunky or smooth consistency.

03Stir in 1 cup Greek yogurt, remaining lime juice, cumin, cilantro, jalapeño, and remaining garlic. Add salt to taste.

04Evenly spread guacamole on top of black beans and then top with salsa. Serve immediately or refrigerate for 2 hours, but bring to room temperature before serving.