The best bean, guacamole, cream, yogurt, cheese, tomato, onion dip you will ever eat
Course Appetizer, Snack
Cuisine Mexican
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 12people
Author Megan
Ingredients
Bean Layer
15oz.Fat-Free Refried BeansCanned or homemade
15oz.Black BeansDrained
Guacamole Layer
3largeavocadosripe
1/4 Cupcilantrochopped fine
2TablespoonsLime juice
Cream Layer
1CupSour Creamoriginal
1CupPlain, Non-fat Greek Yogurt
1teaspoonChili Powder
1/2teaspoonground cumin
1/2teaspoongarlic salt
Toppings
1 1/2CupsSharp CheddarShredded
1/2 CupGreen onionsgreen parts only
2smalltomatoes
Chips for serving
24ozCorn Tortilla Chips
Instructions
In a large mixing bowl, stir together refried beans and drained black beans until well combined. Pour mixture into a 9 x 13 glass pan (because it's fun to see the layers, but not required).
Next, combine pitted avocados, cilantro, and lime juice in a small mixing bowl and mash with a pastry blender until smooth enough to spread over the bean layer. I like to leave it slightly chunky.
Rinse and dry your mixing bowl and combine the sour cream, yogurt, chili powder, cumin, and garlic salt. Stir this mixture until well combined and scoop spoonfuls over the guacamole layer. Spread it smooth.
In even layers, top the cream with cheese, tomatoes, and green onions. Serve with tortilla chips immediately, or chill before serving. Eat within 24 hours.
Notes
As mentioned, I usually use homemade refried beans in my bean mixture. You can find the recipe I use from Mel's Kitchen Cafe by clicking HERE.