Seven-Layer Bean Dip

Ingredients

• 2 cans Pinto beans, canned no-salt-added, drained and rinsed
• 2 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 Chipotles in adobo, minced
• 2 Lime
• 2 tbsp Extra-virgin olive oil
• 3 Avocado
• 1 cup Plain nonfat Greek yogurt
• 1 cup Salsa, drained
• 4 oz Sharp cheddar, shredded
• 1 cup Cherry tomatoes, diced
• 4 Scallions (green onions), sliced
• ⅜ cup Kalamata olives, sliced
• ½ cup Cilantro, chopped
• ½ tsp Kosher salt

Method

1. Blend the pinto beans with cumin, smoked paprika, chipotle, the juice of one lime, the oil and 2 tbsp water until spreadable. Spread in the bottom of a glass dish so the layers show.
2. Mash the avocados with the second lime and salt; spread over the beans, right to the edges so they do not brown.
3. Spread the yogurt, then the drained salsa. Draining matters — undrained salsa turns the whole thing into a puddle by halftime.
4. Cheese, tomatoes, scallions, olives, cilantro.
5. Refrigerate up to 4 hours. Serve with sturdy chips or cut vegetables.

Notes

✨ The restaurant touch

Use a straight-sided glass dish. Half the appeal of this thing is being able to see the layers.

🧒 For the kids

Skip the chipotle in the beans and keep one corner plain beans-cheese-chips.

🌿 From the garden

Tomatoes, scallions and cilantro.

🥡 Leftovers

2 days, though the avocado layer dulls. Best made the day of.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.