This layered bean dip is my go-to party dip for football games! Serve it with blue corn chips, or organic yellow corn chips for a healthy lunch or snack. The flavors are all so good together, and it’s really easy to make! I usually make some in a large dish, like you see above, for most of my family. I also make some in a smaller dish, without the yogurt and cheese, for Emily, who is allergic to dairy.
The kids LOVE it when we have layered bean dip! It’s one of their favorite snacks, and I love how healthy it is! With the beans, olives, vegetables, and plain yogurt, this dish provides protein, fiber, phytonutrients, and prebiotics. Blue corn chips also have nutrients in them that help promote brain health, so I try to serve the bean dip with them. For more healthy, clean eating ideas I highly recommend the Forks Over Knives Cookbook! They have some great snack ideas (all of theirs are vegan, FYI).
Before we get to the recipe for the Layered Bean Dip, I want to invite you to join with others who are making healthy changes. I’d love to walk along side you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 2 Cans Organic Refried Black Beans
- 3 Cups Lick the Empty Bowl Guacamole
- 1 Cup Lowfat Greek Yogurt
- 1 Cup Salsa (read the ingredients and make sure you can recognize them all as food!)
- 1 Cup Sliced Black Olives
- 3 Cups Lettuce Cut in Thin Strips
- 1 Cup Chopped Green Onions
- 1 Cup Chopped Cilantro
- 2 Cups Shredded Cheese (Cheddar or Mexican Blend)
- 2 Cups Chopped Tomatoes
Layer all of the ingredients in a 13 x 9 baking dish, making sure to cover the guacamole with the yogurt. That way the guacamole won’t turn brown and you can eat the leftovers on the following day! Serve cold and enjoy!