Name: 7 Layer Taco Dip
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 2 (15.5-oz) cans low-sodium pinto beans, rinsed and drained; 1/2 cup prepared salsa; 1 Tbsp chili powder; 2 tsp ground cumin; 2 tsp garlic powder; 1/2 tsp kosher salt; 1/4 tsp cayenne pepper (optional to add a little heat); 2 (8-oz) containers guacamole; 1 cup plain non-fat Greek yogurt; 2 cups shredded Mexican-style cheese; 1 1/2 cups cherry or grape tomatoes, halved; 1/2 cup finely sliced green onions; 1 pint drained sliced black olives; 1/3 cup tortilla chips, for serving

7 Layer Taco Dip

20min Prep, 0min Cook, 20min Total

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Ingredients

2 (15.5-oz) cans low-sodium pinto beans, rinsed and drained
½ cup prepared salsa
1 Tbsp chili powder
2 tsp ground cumin
2 tsp garlic powder
½ tsp kosher salt
¼ tsp cayenne pepper (optional to add a little heat)
2 (8-oz) containers guacamole
1 cup plain non-fat Greek yogurt
2 cups shredded Mexican-style cheese
1½ cups cherry or grape tomatoes, halved
½ cup finely sliced green onions
1 pint drained sliced black olives
⅓ cup tortilla chips, for serving

Instructions

Begin with the bean layer: In a medium bowl, mash the beans together with the salsa, chili powder, cumin, garlic powder, salt, and cayenne. Spread evenly into the bottom of a 9x13-inch or similarly sized serving dish.
Layer the guacamole evenly over the beans, then the Greek yogurt. Top with the cheese, then the tomatoes, green onions, and olives. Serve with tortilla chips.

7 Layer Taco Dip

Ingredients

Instructions

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