Ingredients
Units
Scale
Black Bean Layer
- 1-15oz can Black Beans
- 1 Teaspoon Chilli Powder
- 1/2 Teaspoon Garlic Powder, Onion Powder, Paprika and Ground Cumin
- 1/4 Teaspoon Salt and Pepper
Guacamole Layer
- 2 Medium Avocados, cut into chunks
- 2oz (1/4 cup) Red Onion, finely chopped
- 1/4 Teaspoon Salt and Pepper
- 1/2 Teaspoon Garlic Powder and Onion Powder
Greek Yogurt Layer
- 12-14oz Greek Yogurt (or Sour Cream)
- 1 Tablespoon Trader Joes Onion Salt (Optional)
Remaining Layers
- 12oz Pico de Gallo or Salsa (drained)
- 4-6oz Shredded Cheddar Cheese
- 2 oz Cherry Tomatoes, chopped in half
- 2oz Radishes, sliced thinly
- 0.5oz Chives, finely chopped
Instructions
Black Bean Layer
- In a large bowl add black beans and spices then mash until a thick paste is formed. Add to the bottom of a clear 8-inch square or round dish. Making sure to create an even layer.
Guacamole Layer
- In a large bowl add avocado, red onion and spices then mash until you have a chunky guacamole. Add on top of the bean layer evenly.
Greek Yogurt Layer
- In a large bowl add Greek yogurt and onion salt, mix until fully incorporated. Add on top of the guacamole layer evenly.
Remaining Layers
- Next comes the salsa/ pico de gallo- if using salsa I like to drain most of the juices. Spread it evenly on top of Greek yogurt layer. Then sprinkle on your toppings cheese, of course, chopped tomatoes, sliced radishes, and chives. Store in fridge until ready to serve.
Equipment
Buy Now → Notes
- This dip is great to make a day in advance, I would opt in placing the cheese, chives, and radishes on the day you are serving. The cheese can just get wet and a bit soggy if it sits next to the wet salsa/pico for too long. But ultimately it doesn't go too soggy, the longest the dip lastest around my house is 2 days, but I bet it would be good for up to 3.
- Prep Time: 20
- Category: Appetizer
- Method: Mix
- Cuisine: American
