Description
A delicious layered dip featuring refried beans, Greek yogurt, avocados, and fresh vegetables, perfect for any gathering!
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 the Greek yogurt.
- In another medium bowl, stir together diced tomatoes, onion, jalapeno, chopped cilantro, lime juice, and salt. Spread on top of the 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
- Recipe can be made 24 hours in advance, but is best made the day of.
- Serve with tortilla chips, crackers, pita chips, carrot sticks, celery sticks, or cucumber slices.
- Prep Time: 20 minutes
- Category: appetizer
- Method: no-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg