TexMex Layered Dip
With healthy ingredients and bursting with flavors, this dip is a winner at any party.
Appetizer, Condiment, Side Dish
vegetarian refried beans
can (clean eating)
can, rinsed and drained
sour cream, non-fat or low-fat, plain
reduced fat, shredded or monterey jack cheese or shredded cheese of choice
green bell pepper
stemmed, seeded, and diced
1 to 2
fresh, stemmed, seeded, and diced or 2 tablespoons sliced pickled jalapenos (jalapenos optional, use more for spicier)
ripe, peeled, pitted, and diced
freshly squeezed (from 1 lime)
shredded (shred by stacking leaves and slicing thinly across)
or parsley leaves, chopped
clean eating salsa
or enchilada sauce of choice to top (optional)
kosher or sea salt
Have a clear square or round dish ready for assembling.
In a small bowl, toss avocados in lime juice immediately after dicing to give them some zing and keep them from browning.
Beans can be added hot or cold.
If heating, heat refried beans in a small pot and black beans in a separate pot over medium heat until hot, stirring occasionally.
Add refried beans to the bottom of the dish and spread with a spatula for an even layer.
Add sour cream or Greek yogurt and spread with a spatula. Sprinkle with salt.
Add black beans and spread with a spatula.
Sprinkle with an even, thin layer of shredded cheese.
If using jalapenos, mix with bell pepper.
Sprinkle peppers over cheese in an even layer.
Top with diced tomatoes.
Mix shredded lettuce with cilantro or parsley and distribute evenly on top of the tomatoes.
Add avocado pieces.
Drizzle with salsa or enchilada sauce or hot sauce of choice, if using.
Serve with baked tortilla chips, baked whole wheat chips (from a whole wheat wrap), or baked whole wheat pita chips.