Mexican 5 Layer Dip Recipe

• servings: 10 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

1 can refried black or pinto beans (16oz)

2 medium avocados (pitted & cubed)

⅓ cup finely diced roma tomato (*)

3 tbsp finely diced red onion

2 tbsp chopped cilantro

½ small jalapeño (seeded & finely diced (optional)

juice from 1 small lime

kosher salt (to taste)

1 cup full-fat plain greek yogurt or skyr (or sour cream)

juice from ½ lime

½ tbsp chili powder

½ tsp cumin

½ tsp garlic powder

¼ tsp smoked paprika

¼ tsp oregano

¼ tsp kosher salt

¼ tsp black pepper

cayenne (optional, for extra heat)

1 cup shredded sharp cheddar cheese (about 3oz)

1 cup diced roma tomato (*)

½ small jalapeño (seeded & finely diced (optional, for color)

Directions

Add all of the homemade guacamole ingredients to a medium bowl and use a fork to mash until combined and smooth. If you prefer to use store-bought guacamole, simply substitute about 1 ¼ cups.

In another medium bowl, add all of the ingredients for the greek yogurt layer. Stir until combined, then taste and adjust the amount of salt, cayenne and lime juice as needed.

Pick a dish that's about 8-9" (circular or square) for a thinner dip, or utilize a 1.5qt dish (about 7.5" diameter) for a thicker dip like shown in the photos. First, add a layer of refried beans, followed by the guacamole, seasoned greek yogurt, shredded cheddar cheese, diced tomatoes and jalapeños.

Enjoy fresh with some tortilla chips, or let it sit in the fridge, covered, to allow the flavors to meld together further. Enjoy!

Nutrition

• Calories: 151 kcal
• Total Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.001 g
• Cholesterol: 10 mg
• Sodium: 393 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 5 g
• Total Sugars: 3 g
• Protein: 7 g