Ingredients (~8 servings)
- 1 can low-sodium pinto beans, rinsed and drained
- 1/3 cup prepared salsa
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/4 tsp kosher salt
- Small pinch cayenne pepper (optional)
- 1 cup prepared guacamole
- 1 cup plain non-fat Greek yogurt
- 3/4 cup shredded Mexican-style cheese
- 1/2 pint cherry tomatoes, halved
- 1/4 cup drained sliced black olives
- 3 green onions, finely sliced
- Tortilla chips for serving
Create a Bean Base Layer
Mash the beans in a medium bowl along with the salsa, chili powder, cumin, garlic powder, salt, and cayenne.
You don’t want this to be a perfect paste; you will want to leave a bit of texture.
Once it’s mixed together, place that mix on the bottom of a 9″ X 9″ or similar container.
The Remaining Ingredients
On top of the bean mixture, layer on the guacamole then yogurt.
When adding the yogurt, use care as the yogurt wants to mix with the guacamole if you’re not careful.
Just dollop it and then gently spread it out.
Next, sprinkle the shredded cheese then add the halved tomatoes, sliced green onions, and black olives.
All these ingredients can be added quickly.
Serve Right Away or Place in the Refrigerator
Serve the completed product right away by using tortilla chips or cover the dish and place the dish into the refrigerator for up to 2 hours before serving.
7 Layer Taco Dip
Ingredients
~8 servings
- 1 can low-sodium pinto beans rinsed and drained
- 1/3 cup prepared salsa
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/4 tsp kosher salt
- Small pinch cayenne pepper optional
- 1 cup prepared guacamole
- 1 cup plain non-fat Greek yogurt
- 3/4 cup shredded Mexican-style cheese
- 1/2 pint cherry tomatoes halved
- 1/4 cup drained sliced black olives
- 3 green onions finely sliced
- Tortilla chips for serving
Instructions
- Mash pinto beans with salsa, chili powder, cumin, garlic powder, salt, and cayenne in a bowl.
- Spread bean mixture evenly in a 9×9 serving dish.
- Carefully spread guacamole over bean layer.
- Gently dollop Greek yogurt on top of guacamole.
- Sprinkle shredded cheese over yogurt.
- Scatter halved tomatoes, green onions, and black olives on top.
- Serve immediately with tortilla chips or refrigerate up to 2 hours.
