Bean and Vegetable Layered Dip

Bean and Vegetable Layered Dip

Ingredients

2 15-oz. cans pinto beans, drained

2 15-oz. cans pinto beans, drained

1 4.5-oz. green chiles

1 4.5-oz. green chiles

2 tablespoons unsalted butter

2 tablespoons unsalted butter

1 teaspoon ground cumin

1 teaspoon ground cumin

2 avocados, mashed

2 avocados, mashed

1 lime, juice only

1 lime, juice only

1 cup sour cream

1 cup sour cream

1 cup cheddar cheese, grated

1 cup cheddar cheese, grated

1 cup sweet corn

1 cup sweet corn

1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained

1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained

1 jalapeño, diced

1 jalapeño, diced

1/2 red onion, diced

1/2 red onion, diced

1/2 red pepper, diced

1/2 red pepper, diced

3 scallions, diced

3 scallions, diced

Fresh cilantro, garnish

Fresh cilantro, garnish

Salt and pepper

Salt and pepper

Tortilla chips, for serving

Tortilla chips, for serving
Serves 8

A quick and healthy appetizer with loads of fresh vegetables. Recipe by Nick Evans of Macheesmo and Love Your Leftovers Cookbook

Preparation & Directions

  1. Melt butter in a medium pot over medium heat. Add pinto beans, chiles, cumin and a pinch of salt. Mash beans together until roughly smooth.

  2. In a small bowl, mash avocados with lime juice and a pinch of salt.

  3. Spread bean mixture over a large platter. Top with sour cream and avocado dip.

  4. 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.

  5. Serve with tortilla chips or chill for later!