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5 Layered Bean Dip

by Chris Salicrup

Ingredients

for 6 servings

Bean Layer

  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cups (340 g) black beans, cooked
  • 1 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • fine sea salt, to taste
  • freshly ground black pepper, to taste

Sour Cream Layer

  • 1 ¼ cups (290 g) sour cream
  • ½ lime, juiced
  • fine sea salt, to taste

Avocado Layer

  • 4 avocados, chopped
  • ½ lime, zested
  • ½ lime, juiced
  • fine sea salt, to taste
  • 1 ½ cups (150 g) shredded cheddar cheese
  • 2 cups (400 g) cherry tomato, chopped
  • ¾ cup (100 g) black olive, sliced
  • ¾ cup (75 g) scallion, sliced
  • 1 cup (40 g) cilantro leaf, whole
  • tortilla chips, to serve
  • hot sauce, to serve

Preparation

  1. In a large saucepan heat the oil. Add the shallot and garlic and sauté until tender, 3 to 5 minutes.
  2. Add the black beans and mash until smooth. Season with ground cumin, cayenne pepper, salt, and black pepper.
  3. Spread the bean mixture in an even layer over the bottom of a 9-inch (25-cm) clear glass dish.
  4. In a medium bowl, stir together the sour cream and lime juice and season with salt. Spread the sour cream mixture over the bean layer.
  5. In another medium bowl, mash together the avocados, lime juice and zest, and season with salt. Spread the avocado mixture over the sour cream layer.
  6. Sprinkle with the cheese, tomatoes, olives, scallions, and cilantro. Serve with tortilla chips and hot sauce.
  7. Enjoy!
 
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