VEGGIE LOADED 7-LAYER DIP

PREP TIME

25 mins

TOTAL TIME

25 mins

Author: Katya @ http://www.littlebroken.com

Serves: 6-8

INGREDIENTS

Bean Layer

• 1 can (15 oz.) black beans, drained + rinsed
• 1 (dry) chipotle pepper (found in produce section next to peppers)
• 2 Tbsp. fresh lime juice
• 2 Tbsp. water
• ½ cup roughly chopped fresh cilantro
• 1 tsp. cumin

Avocado Layer

• 3 avocados, pitted + mashed with fork
• ⅓ cup chopped fresh cilantro
• 2 Tbsp. fresh lime juice

Everything Else

• ½ cup sour cream (I used full fat)
• 2 cups chopped iceberg lettuce
• 3 romana tomatoes, seeded and chopped (about 1½ cups)
• 1 cup chopped hothouse cucumber
• ¼ cup chopped red onion
• salt and pepper
• chopped fresh cilantro, to garnish (optional)
• tortilla chips, to serve

INSTRUCTIONS

Bean Layer

1. In a bowl of a food processor, combine all the ingredients and pulse until well blended and smooth. Season with salt and pepper to taste.

Avocado Layer

1. Mix all ingredients in a small bowl. Season with salt and pepper to taste.

To Assemble

1. Spread the beans in an even layer on the bottom of a 8X11 (or similar) casserole dish. Spread the avocado in an even layer on top of the beans, followed by a layer of sour cream, then the lettuce, tomatoes, cucumber, and red onion.
2. Season the top lightly with salt and pepper to taste. Garnish with fresh chopped cilantro.
3. Serve immediately with tortilla chips.

NOTES

I would recommend preparing the dip the day of serving as there will be some juice accumulation from the veggies if the dip sits for too long. If you want the dip extra chilled, prepare+chop all the layers and chill individually before layering and serving.