Description
A delicious and colorful seven layer dip perfect for parties and gatherings.
Ingredients
Scale
- 2 cans low-sodium pinto beans (rinsed and drained)
- ½ cup prepared salsa
- 1 tablespoon chili powder (plus 1 teaspoon)
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper (optional to add a little heat)
- 2 cups prepared guacamole
- 2 cups plain non-fat Greek yogurt
- 1 ½ cups shredded Mexican-style cheese
- 1 pint cherry tomatoes (or grape tomatoes, halved)
- ½ cup drained sliced black olives
- ⅓ cup finely sliced green onions
- Tortilla chips (for serving)
Instructions
- Prepare the bean layer in a medium bowl by mashing the beans together with the salsa, chili powder, cumin, garlic powder, salt, and cayenne. Spread evenly into the bottom of a 9×13-inch or similarly sized serving dish.
- Layer the guacamole evenly over the beans, then the Greek yogurt.
- Top with the cheese, then the tomatoes, green onions, and olives. Serve with tortilla chips.
Notes
- This dip can be prepared a few hours in advance and stored in the refrigerator until serving.
- Feel free to customize the layers based on your preferences.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3 grams
- Sodium: 400 mg
- Fat: 15 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 8 grams
- Protein: 9 grams
- Cholesterol: 15 mg