Recipe: 7 Layer Dip
7 layer dip time. With a full on Mexican twist. No refried beans here, nope – just real whole black beans and with corn, too! Let’s check out this recipe.
Ingredients
- 19 oz can of black beans
- 15 oz can of corn
- 1/2 portion of guacamole
- 4 tablespoons of greek yogurt
- 1/2 cup of hot salsa
- 50g of shredded old cheddar cheese
- 4 tablespoons of picked jalapeños
First, I put some spices on the corn and black beans. Drain and rinse both cans. Then, if you want some spice, add in about a teaspoon of jalapeño spice to the black beans, and a few dashes of chili powder to the corn. The spice adds a nice kick.
Time to layer!
Start with the black beans, then the guacamole. Up next, the sour cream, then corn. Finally, top with salsa, cheese and jalapeños. Done!
These will keep in the fridge for about a day, but I suggest eating them right away. They’re delicious fresh and I like that you can taste all the layers – it’s not like everything is all mixed together.
Well – there you have it, a new little twist on the 7 layer dip. Happy eating!
Recipe
7 Layer Dip
Ingredients
- 19 oz can of black beans
- 15 oz can of corn
- 1/2 portion of guacamole
- 4 tablespoons of greek yogurt
- 1/2 cup of hot salsa
- 50 g of shredded old cheddar cheese
- 4 tablespoons of picked jalapeños
Instructions
- First, I put some spices on the corn and black beans. Drain and rinse both cans. Then, if you want some spice, add in about a teaspoon of jalapeño spice to the black beans, and a few dashes of chili powder to the corn. The spice adds a nice kick.
- Time to layer. Start with the black beans, then the guacamole. Up next, the sour cream, then corn. Finally, top with salsa, cheese and jalapeños. Done!
- Eat with corn chips or veggies and enjoy the goodness.
You May Also Like
Travel: Double Head Viewpoint
Travel: Mexico City Breakfast Eats
