Southwestern Layered Bean Dip

It’s ALL about the snacks on game day!

Even if you hate football (no judgment) I feel like pretty much everyone can get on board with a good Super Bowl party. So today, I come to you with a classic dip recipe that we’ve probably all had at one time or another. And if you haven’t had it, well then you’re in for a very good surprise because this dip is always a crowd-pleaser.

Creamy, Flavorful &  Slightly Spicy!

Seven layer dips always make an appearance at any sporting event I’ve ever been to, and while delicious, I find it a bit too heavy. Which is why I created a healthier version of the classic 7-layer dip. Sour cream and cheese are swapped out, and the refried beans replaced. And you know what? It still tastes fantastic! Make this dip for neighbors, friends, family or just yourself, whether it’s game day or not. You will love the creamy texture, subtle spice, fluffy guac and perfect fresh flavors from the veggies.

Dive in!

Southwestern Layered Bean Dip

For the bean layer:
2 (15-ounce) cans black beans, rinsed and drained
¼ cup packed chopped fresh cilantro
¼ cup Greek Yogurt (omit for a vegan option)
2 tbsp. fresh lime juice
¼ tsp. cumin
1 clove garlic, minced

For the guacamole layer:
2 medium avocados
2-3 tablespoons chopped cilantro
1 jalapeño, seeded and diced
½ lime, juiced
Salt & pepper to taste

Remaining layers:
1 cup salsa verde (or your favorite salsa)
1 ½ cups shredded lettuce
1 ½ cups diced tomatoes
¼ cup sliced black olives
2 tablespoons finely diced red onion or green onion
½ cup chopped fresh cilantro
Optional: jalapeno slices

For the bean layer: place all ingredients in a food processor and process until smooth and creamy. Next, spread bean mixture all over the bottom of a 9×9 inch pan.

In a separate medium bowl, mash avocados with a fork until a mix between smooth and chunky. Stir in cilantro, jalapeno, lime juice and add salt and pepper to taste. Spread on top of beans.

Finally, add remaining layers in the following order: salsa verde, shredded lettuce, tomatoes, sliced black olives, diced onion, cilantro and a few jalapeno slices. Cover and refrigerate until ready to serve. Recipe be can be made 24 hours in advance, but is best to make the day of.

Serve with tortilla chips, pita chips, carrot sticks, celery or cucumber slices.

Upcoming Classes!

Comforting Winter Menu!

Thursday, February 21st, 2019, 6:30-8:00pm – BOOK NOW

Instead of curling up on the couch and resorting to delivery, whip up one of these fast and easy Winter recipes you’re guaranteed to love. Hearty soup to indulgent pasta, these doable recipes won’t take you long to make but taste like they did. Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.

• White Bean, Sage & Roasted Garlic Spread with Crostini
• Mixed Citrus Salad with Avocado
• Roasted Red Pepper Soup with Polenta Croutons
• Butternut Squash Alfredo with Pan Fried Herbs
• Dark Chocolate Peppermint Patties

This class is $75 per person. Space is limited to 12 guests

Thai Inspired Dinner Party!

Thursday, March 14th, 2019, 6:30-8pm – BOOK NOW

For a Thai dinner that’s lean, mean, and green, come join in as we whip up this simple and gorgeous menu! Mango, peanuts, cilantro, and sriracha are guaranteed to deliver major flavor. Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.

• Sweet Chili Glazed Brussels Sprouts
• Soba Noodle Salad with Peanut Sauce
• Thai Red Lentil Soup
• Tempeh Satay with Coconut Jasmine Rice
• Mango Sorbet

This class is $75 per person. Space is limited to 12 guests