7 Layer Taco Dip made with Sabra Classic Guacamole
Stephanie Correa
Ingredients:
- 2 cans low-sodium pinto beans, rinsed and drained
- ½ cup prepared salsa
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper (optional to add a little heat)
- 2 Sabra Classic Guacamole
- 2 cups shredded Mexican-style cheese
- 1½ cups cherry or grape tomatoes, halved
- 1 pint drained sliced black olives
- ½ cup finely sliced green onions
- ⅓ cup Tortilla chips, for serving
- 1 cup plain non-fat Greek yogurt
Directions:
- Begin with the bean layer: In a medium bowl, mash the beans together with the salsa, chili powder, cumin, garlic powder, salt, and cayenne. Spread evenly into the bottom of a 9x13-inch or similarly sized serving dish.
- Layer the guacamole evenly over the beans, then the Greek yogurt. Top with the cheese, then the tomatoes, green onions, and olives. Serve with tortilla chips.
Note: Dip can be made up to 6 hours in advance. Cover tightly with plastic and refrigerate until ready to serve