Layered Dip


  • 1/2 cup pinto beans
  • 3/4 cup Cheese Spread
  • 2 ripe avocados
  • juice of 1 lime
  • pinch of sea salt
  • 3/4 cup cherry tomatoes
  • 1/4 cup red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 Tbsp lime juice
  • pinch each salt and pepper
  • 1/2 bell pepper, diced
  • 1/4 cup black olives
  • 1 green onion


  1. Mash pinto beans in a small bowl until it becomes your prefered texture.
  2. Take cheese spread and whisk in hot water until it resembles the queso consistency.
  3. Prepare the guacamole layer by mashing avocado, lime and salt in a bowl and set aside.
  4. Prepare the Pico de Gallo layer by combining tomatoes, onions, cilantro, lime juice, and salt/pepper in a bowl.
  5. To assemble the dip, spread out pinto beans first, then add the cheese layer, followed by the guacamole, then pico de gallo layer.
  6. Add bell pepper, black olives, and green onion on the top.
  7. Serve immediately or cover and refrigerate. Can be made up to 1 day in advanced.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s