Appetizer · Mexican

Mexican Fiesta Layer Dip


It’s July 1st and this month brings many things to look forward to. First and foremost, my birthday on the 22nd. But before that, tomorrow actually, we’re headed to Chicago for the 4th! I am so excited to get back to the Midwest for a few days and to spend some serious quality time my bestie. Independence Day has always been a big deal in my family. Growing up we spent every 4th of July as guests at the most amazing lake house in Pine Lake, Wisconsin and the weekend never failed to be filled with great food, plentiful drinks, and perfect company. This year I won’t be in Wisconsin, but great food, plentiful drinks and perfect company will be sure to live on.

This weekend, like many other summer weekends, is an excuse to get together with friends and let loose. So I thought this was the perfect time to share one of my favorite party recipes, Mexican Layer Dip. I grew up eating Mexican Layer Dip all the time as it’s one of my mom’s classic go-to recipes. Mexican Layer Dip is simple, delicious, healthy, and a total crowd-pleaser so it’s the perfect dish to serve up at your own party or to bring to a friend’s party. I elevate my layer dip with easy homemade bean dip and then add layers of spiced Greek yogurt, freshly shredded cheddar cheese, creamy avocado, diced tomato, and flavorful scallions. This dip is a hit, in fact, I could eat the entire dish in without issue. Keep this in mind when deciding how many of them to make; it’s probably a good a idea to double up. Party on!





Mexican Fiesta Layer Dip
For Bean Layer:
2 tsp Vegetable or Canola Oil
2 cloves Garlic, minced
1 small White Onion, peeled and diced
1/4 tsp Crushed Red Pepper Flake
1 15-oz can organic Kidney or Pinto Beans, lightly drained
For Assembly:
1 container 2% Greek Yogurt
1 tsp Cumin Powder
1 tsp Chili Powder
3/4 cup shredded Cheddar Cheese
1 small Avocado, flesh scooped out and diced
1 small Tomato, diced (remove seeds if water-y)
2-3 TBS chopped Scallions, I love scallions so I used 3

To Make
Start by making the bean layer. You can also use 1 `5-oz can refried beans or 
bean dip. 

Heat oil in a medium skillet over medium heat. Add minced garlic. After 
1 or 2 minutes, add diced onion and red pepper flake to the pan. Cook onions 
and garlic, stirring occasionally, until onions are softened, about 5 minutes. 
Add beans to the pan and cook until beans are heated through, about 2 
minutes. Pour bean mixture into the bowl of a food processor. You can also 
use an emulsion blender for this. Pulse mixture until smooth. Add salt to 
taste. I added 1/4 tsp salt. Allow to cool completely before layering.

Mix together yogurt, cumin, and chili powder. In a serving dish (I used a pie
plate), layer all ingredients. First bean dip, then seasoned yogurt, shredded
cheese, diced tomatoes, diced avocado, and scallions. That's it! Refrigerate
to let ingredients merry until serving. Now get dippin'. Serve with corn 
tortilla chips.

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