Seven Layer Dip
Servings: 8 to 10
Ingredients
For the Bean Layer:
- 1 (15-ounce) can refried black beans
- 1/4 cup salsa verde
For the Greek Yogurt Layer:
- 1 cup Greek yogurt
- 2 teaspoons taco seasoning
For the Avocado Layer:
- 1 ripe avocado
- 1/4 cup mild sliced pickled jalapeño peppers
- 2 tablespoons mild jalapeño brine
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon apple cider vinegar
- 1 garlic clove
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
For the Final Layers:
- 3/4 cup pico de gallo
- 1½ cups shredded lettuce
- 3/4 cup freshly shredded cheddar cheese
- 2 green onions, thinly sliced, green parts only
For Garnish:
- 1 roma tomato, chopped
- fresh cilantro leaves
For Serving:
- Tortilla chips
Instructions
Make the Bean Layer:
- In a medium bowl, combine the black beans and salsa verde. Spread the mixture evenly in the bottom of a 9-inch square or 1½-quart baking dish.
Make the Greek Yogurt Layer:
- In a medium bowl, combine the Greek yogurt and taco seasoning. Gently spread evenly over the black bean layer.
Make the Avocado Layer:
- In a blender or using an immersion blender in a wide-mouth jar, combine the avocado, jalapeño slices and brine, lime juice, apple cider vinegar, garlic, salt, pepper, and cumin. Blend until smooth. Spread evenly over the Greek yogurt layer.
For the Final Layers:
- Evenly distribute the pico de gallo over the avocado layer. Top with the lettuce, cheddar, and green onions. Garnish with tomato and cilantro.
- Cover and refrigerate until ready to serve. Serve with tortilla chips.
Nutrition
Calories: 120kcal | Carbohydrates: 9g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 470mg | Potassium: 248mg | Fiber: 2g | Sugar: 4g | Vitamin A: 570IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 0.5mg