3-Layer Mexican Dip

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Serves: 8

Prep Time: 15 minutes


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


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.

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