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Layered Dip

Dip it!

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Layered Dip

6 servingsINGREDIENTSBean Layer2 tablespoons olive oil1  shallot, finely chopped2 cloves garlic, finely chopped340 g (2 cups) black bean, cooked1 teaspoon ground cumin1 pinch cayenne pepper1  fine sea salt, to taste1  freshly ground black pepper, to tasteSour Cream Layer290 g (1 1/4 cups) sour cream1/2  lime, juiced1  fine sea salt, to tasteAvocado Layer4  avocado, chopped1/2  lime, zested1/2  lime, juiced1  fine sea salt, to taste150 g (1 1/2 cups) shredded cheddar cheese400 g (2 cups) cherry tomato, chopped100 g (3/4 cup) black olive, sliced75 g (3/4 cup) scallion, sliced40 g (1 cup) cilantro leaf, whole1  tortilla chips, to serve1  hot sauce, to servePREPARATION1. In a large saucepan heat the oil. Add the shallot and garlic and sauté until tender, 3 to 5 minutes.2. Add the black beans and mash until smooth. Season with ground cumin, cayenne pepper, salt, and black pepper.3. Spread the bean mixture in an even layer over the bottom of a 9-inch (25-cm) clear glass dish.4. In a medium bowl, stir together the sour cream and lime juice and season with salt. Spread the sour cream mixture over the bean layer.5. In another medium bowl, mash together the avocados, lime juice and zest, and season with salt. Spread the avocado mixture over the sour cream layer.6. Sprinkle with the cheese, tomatoes, olives, scallions, and cilantro. Serve with tortilla chips and hot sauce.7. Enjoy!
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6 servings

INGREDIENTS

Bean Layer

2 tablespoons olive oil

1 shallot, finely chopped

2 cloves garlic, finely chopped

340 g (2 cups) black bean, cooked

1 teaspoon ground cumin

1 pinch cayenne pepper

1 fine sea salt, to taste

1 freshly ground black pepper, to taste

Sour Cream Layer

290 g (1 1/4 cups) sour cream

1/2 lime, juiced

1 fine sea salt, to taste

Avocado Layer

4 avocado, chopped

1/2 lime, zested

1/2 lime, juiced

1 fine sea salt, to taste

150 g (1 1/2 cups) shredded cheddar cheese

400 g (2 cups) cherry tomato, chopped

100 g (3/4 cup) black olive, sliced

75 g (3/4 cup) scallion, sliced

40 g (1 cup) cilantro leaf, whole

1 tortilla chips, to serve

1 hot sauce, to serve

PREPARATION

1. In a large saucepan heat the oil. Add the shallot and garlic and sauté until tender, 3 to 5 minutes.

2. Add the black beans and mash until smooth. Season with ground cumin, cayenne pepper, salt, and black pepper.

3. Spread the bean mixture in an even layer over the bottom of a 9-inch (25-cm) clear glass dish.

4. In a medium bowl, stir together the sour cream and lime juice and season with salt. Spread the sour cream mixture over the bean layer.

5. In another medium bowl, mash together the avocados, lime juice and zest, and season with salt. Spread the avocado mixture over the sour cream layer.

6. Sprinkle with the cheese, tomatoes, olives, scallions, and cilantro. Serve with tortilla chips and hot sauce.

7. Enjoy!

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