Bean and Vegetable Layered Dip

A quick and healthy appetizer with loads of fresh vegetables

Ingredients

  • 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

Directions

  • 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!
45 Minutes