Thursday, December 29, 2011

Layered Bean Dip with Black Beans

This is a nice layered Bean Dip for the holiday weekend. We put it in a glass dish to show off the layers. A narrower dish would work even better if you are going for even more of a visual splash. I really liked the black beans in it instead of the traditional refried beans. It is a great way to eat vegetables too. You could dip vegetables in it as well as chips. Have a safe New Years Weekend!


6 Roma tomatoes Chopped in bite size pieces
1 tsp sea salt with iodine
4 scallions chopped up ( washed green onions)
3 T lime juice
1/4 C chopped up cilantro
1-2 jalapenos chopped in small pieces
1 140z can black beans drained
4 garlic cloves minced
3/4 tsp salt
1/2 tsp cumin
1 tsp chili powder
1 3/4 C sour cream
1 to 2 T salsa or taco sauce
3 avocados mashed up or pureed
1 tsp sea salt
1/2 tsp chili powder
2 T lime juice
2 tsp minced dried onions


1. In a bowl mix together chopped tomatoes, and salt. Let them drain in a colander for 30 min.
Then stir in scallions, lime juice, cilantro, peppers. Set the bowl aside

2. In another bowl pour drained beans in. Mash or puree them in a food processor. Then stir in garlic, salt, cumin, and chili powder. Spread in the bottom of the glass dish.

3. In another bowl mix together sour cream and salsa set aside.

4. In a separate bowl. Mix the mashed or pureed avocado salt, chili powder, lime juice, and onion. Spread the avocados on top of the bean mixture carefully.

5. Then spread on the sour cream on top of the avocado mixture.

6. With the final layer being the tomato mixture. Then toss the scallions on top.

7. You can serve right away, or cover and put in the fridge. You can make up to a day ahead of time.

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