Homemade 7-Layer Bean Dip
This is a healthy alternative to store-bought bean dip, but it actually tastes way better! Plus, dip is a football party staple. Let Fab Housewife show you how it’s done with these simple steps to some killer bean dip!
Ingredients
- 2 cloves garlic
- 2 teaspoons salt
- 1(15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 teaspoons chili powder
- 2 tablespoons water
- 1 tablespoon extra-virgin olive oil
- 2 cups Mexican cheese blend
- 4 ripe avocados, preferably Hass
- 1 jalapeno, stemmed, finely chopped, (with seeds for more heat) (I used 2, since we like spicy!)
- 2 cups chopped romaine lettuce
- 1 1/2 cups nonfat yogurt, preferably Greek
- 1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish
- 1 cup plum tomatoes, halved
- 2 green onions, sliced
- tortilla chips, for dipping
Instructions
- On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
- In a food processor, blend the garlic, beans, chili powder, water, and olive oil until smooth.
- Spread in the bottom of a serving dish. I used a deep-dish pie plate, and that worked well!
- Sprinkle the cheese over the beans.
- Halve and seed the avocados, then mash in a small bowl.
- Coarsly chop the jalapeno and place in the cleaned bowl of the food processor. Pulse until finely diced.
- Add the jalapeno and a teaspoon of salt to the avocado and blend. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
- Finely chop cilantro ( I used the food processor again to do this) and combine with the greek yogurt, in a small bowl. Spread the yogurt mixture over the lettuce.
- Add a layer of tomatoes, then the final layer of green onions.
- Garnish with a few cilantro sprigs and serve Serve immediately with chips, since the moisture from the lettuce can puddle, causing the dip to get soggy.
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Ingredients
- 2 cloves garlic
- 2 teaspoons salt
- 1(15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 teaspoons chili powder
- 2 tablespoons water
- 1 tablespoon extra-virgin olive oil
- 2 cups Mexican cheese blend
- 4 ripe avocados, preferably Hass
- 1 jalapeno, stemmed, finely chopped, (with seeds for more heat) (I used 2, since we like spicy!)
- 2 cups chopped romaine lettuce
- 1 1/2 cups nonfat yogurt, preferably Greek
- 1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish
- 1 cup plum tomatoes, halved
- 2 green onions, sliced
- tortilla chips, for dipping
Instructions
- On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
- In a food processor, blend the garlic, beans, chili powder, water, and olive oil until smooth.
- Spread in the bottom of a serving dish. I used a deep-dish pie plate, and that worked well!
- Sprinkle the cheese over the beans.
- Halve and seed the avocados, then mash in a small bowl.
- Coarsly chop the jalapeno and place in the cleaned bowl of the food processor. Pulse until finely diced.
- Add the jalapeno and a teaspoon of salt to the avocado and blend. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
- Finely chop cilantro ( I used the food processor again to do this) and combine with the greek yogurt, in a small bowl. Spread the yogurt mixture over the lettuce.
- Add a layer of tomatoes, then the final layer of green onions.
- Garnish with a few cilantro sprigs and serve Serve immediately with chips, since the moisture from the lettuce can puddle, causing the dip to get soggy.
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