Description
A delicious and easy layered bean dip perfect for parties or gatherings.
Ingredients
Scale
- 2 cans low-sodium pinto beans (rinsed and drained)
- ½ cup prepared salsa
- 1 tablespoon chili powder (plus 1 teaspoon)
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper (optional to add a little heat)
- 2 cups prepared guacamole
- 2 cups plain non-fat Greek yogurt
- 1 ½ cups shredded Mexican-style cheese
- 1 pint cherry tomatoes (or grape tomatoes, halved)
- ½ cup drained sliced black olives
- ⅓ cup finely sliced green onions
- Tortilla chips (for serving)
Instructions
- Prepare the bean layer in a medium bowl by mashing the beans together with the salsa, chili powder, cumin, garlic powder, salt, and cayenne. Spread evenly into the bottom of a 9×13-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.
Notes
- This dip can be prepared ahead of time and stored in the refrigerator until ready to serve.
- For added flavor, consider garnishing with fresh cilantro.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: Layering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg