Description
A delicious layered avocado dip perfect for serving with tortilla chips or vegetables.
Ingredients
Scale
- 1 can refried pinto beans
- 1 1/2 cups plain Greek yogurt
- 3 medium avocados
- 2 cloves garlic (minced)
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup diced roma tomatoes (approx 2 small tomatoes)
- 1/2 cup diced white onion
- 1/4 cup chopped cilantro
- 1/2 small jalapeno pepper (seeded and diced)
- 2 tbsp lime juice
- 1/4 tsp salt
- 1 cup shredded romaine lettuce
- 1 cup grated cheese
- 2 tbsp finely diced green onion
Instructions
- Spread refried beans all over the bottom of an 8×8 pan.
- Add the Greek yogurt and spread evenly on top of the refried beans.
- In a separate medium bowl, mash avocados together with minced garlic, lime juice, salt, and pepper until the mixture is in between smooth and chunky. Spread evenly on top of Greek yogurt.
- In another medium bowl, stir together diced tomatoes, onion, jalapeno, chopped cilantro, lime juice, and salt. Spread on top of guacamole layer.
- Finally, add remaining layers in the following order: shredded lettuce, grated cheese, and green onions.
- Cover and refrigerate until ready to serve. Recipe can be made 24 hours in advance, but it is best made the day of.
- Serve with tortilla chips, crackers, pita chips, carrot sticks, celery sticks, or cucumber slices.
Notes
- Serves 8-10.
- Prep Time: 15 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg