Bean and Vegetable Layered Dip
A quick and healthy appetizer with loads of fresh vegetables
Ingredient List
- 2 cans (540 mL/19 oz each) pinto beans, drained
- 1 can (127 mL) chopped green chilies
- 2 tablespoons (30 mL) unsalted butter
- 1 teaspoon (5 mL) ground cumin
- 2 avocados, mashed
- 1 lime, juice only
- 1 cup (250 mL) sour cream
- 1 cup (250 mL) cheddar cheese, grated
- 1 cup (250 mL) sweet corn
- ½ can (796 mL/28 oz) Muir Glen® Organic Diced
- Tomatoes, drained
- 1 jalapeño, diced
- 1/2 red onion, diced
- 1/2 red pepper, diced
- 3 scallions, diced
- Fresh cilantro, garnish
- Salt and pepper
- Tortilla chips, for serving
Preparation
- Melt butter in a medium pot over medium heat. Add pinto beans, chilies, cumin and a pinch of salt. Mash beans together until roughly smooth.
- In a small bowl, mash avocados with lime juice and a pinch of salt.
- Spread bean mixture over a large platter. Top with sour cream and avocado dip.
- Top with cheese, corn, Muir Glen® Organic Diced Tomatoes (drained), diced jalapeño, red onion, red pepper, scallions, fresh cilantro, and a sprinkle of salt and pepper.
- Serve with tortilla chips or chill for later!
