COOKING FOR COMFORT

©2017 BY COOKING FOR COMFORT.

7 Layers [or so] of Mexican Dip

February 7, 2018

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

INGREDIENTS

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

 

DIRECTIONS

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! 

Please reload

 
Please reload