Layered Mexican Dip
I have had a quart sized jar of pinto beans in my pantry for months and I was trying to brainstorm what I could make with them besides using them for soup. My sister suggested refried beans, therefore that’s what I decided to do. Last year I started making refried beans, but I had always used black beans. After making refried beans with pinto beans, I found that I liked the flavor better. I recently wrote a simple post on how to make your own REFRIED BEANS USING BLACK OR PINTO BEANS. I also made a spicy mayo/yogurt sauce flavored with taco seasonings, but I didn’t include it in the dip because I was not sure my husband would like since he usually doesn’t like mayonnaise. But as always, I was able to convert my hubs to like this dip most likely because I added some delicious spices.
I had several ideas what I wanted to do with the refried beans, but the first idea that came to mind was a layered dip with lots of traditional Mexican flavors. If you make everything in this dip from scratch it will take more time, but it will be well worth it especially if it’s served as the center piece for a fun summer dinner with family and friends. You could serve it with your favorite corn chips, but for a lower carb version slice some sweet or white potatoes using a mandoline slicer, drizzle with olive oil, sprinkle with salt and black pepper. Roast potatoes at 425 degrees till crispy on both sides and serve with this dip. Lastly but not least, I do have a recipe for FRESH SPICY SALSA posted on my blog.
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Layered Mexican Dip
Ingredients
- 1 Cup Refried Beans I have a recipe for homemade refried beans in my blog
- INGREDIENTS FOR GUACAMOLE
- 2 Avocados Smashed
- 3 Garlic cloves Minced
- 2 TBSP Red Onion Finely Diced
- 1 Jalapeno Finely Diced
- 2 TBSP Cilantro Leaves Chopped
- Juice of 1/2 Lime
- Salt & Black Pepper To Taste
- Spicy Mayo & Yogurt Sauce
- 1/4 Cup Mayonnaise
- 1/4 Cup Plain Dairy Free Yogurt See Recipe Notes
- 1/2 tsp Taco Seasoning
- 1/8 tsp Smoked Spanish Paprika
- Salt & Black Pepper To Taste
- 1/2 Cup Red Salsa I have a recipe for fresh salsa on my blog.
- Green Onions and Black Olives For Garnish
Instructions
- I like to make my own guacamole and salsa, especially in the summer since I usually have some of the fresh ingredients on hand. Mix both salsa and avocado in separate bowls.
- Mix all of the ingredients together for the yogurt/mayo mixture. If you don't have taco seasoning, I would just add a few shakes of garlic powder, chili powder, cumin.
- I layered the dip in the following order from top to bottom: Refried beans, guacamole, yogurt/mayo sauce, salsa and toppings.
- A layer of cooked chorizo would also be delicious. I didn't add any shredded cheese because we limit our dairy intake, but it is also another option.
Notes
- Most health food stores have dairy free yogurt. Locally I found coconut and almond yogurt at Georgetown market. Both Trader Joe's and Whole Foods have dairy free yogurt.