Super Bowl? Holiday party? Potluck?
Honestly, when isn't a good time to enjoy yourself some 7-Layer Mexican Dip?
You can switch up the recipe however you like; add more layers, take off the veg you're not into. I normally don't do a bean layer... but my sweet, sweet friend provided me with a couple boxes of some really wonderful organic, non-GMO beans - Jack's Quality. They are sourced from Italy and a Michigan based team created an eco-friendly recyclable packaging for them. How can you not use those? In summary... this delicious dip is definitely worth your time. Check it out and lemme know how you like!
7 [or so] LAYERS OF MEXICAN DIP
Yields: 10-12 servings Prep Time: 20 minutes
20 oz. black beans
¼ cup olive oil
2 garlic cloves, minced
2 Tbsp. water
1 packet taco seasoning, divided
8 oz. cream cheese, softened
8 oz. plain Greek yogurt
¼ cup chunky salsa
1 (4.5 oz.) can green chiles
½ cup tomato, diced OR pico de gallo
¼ iceberg lettuce, shredded
¾ – 1 cup shredded cheese (taco, Mexican, cheddar)
¼ black olives, sliced
2 large scallions, diced
handful of fresh cilantro, chopped
Combine the beans, olive oil and garlic cloves in the bottom of a food processor and pulse.
Add the water and ½ of the taco seasoning and pulse until all is well combined.
Spread the bean mixture evenly over the bottom of a 9x13 baking dish or a bigger pie dish.
In a large bowl mix together the cream cheese, Greek yogurt, salsa, green chiles and the other ½ of the taco seasoning packet.
Pour and spread the cream cheese mixture evenly over the beans.
Layer on the lettuce then cheese then tomato [or pico de gallo] then olives then scallions & cilantro!