I’m back with another recipe to share with you guys! This one is a real winner. It’s packed with protein, easy to make and perfect for football season! I made it for hubby and I to eat at half-time over the weekend during the OSU vs. Michigan game. Also, please note that I made an entire pan even though it’s just the two of us. Hello leftovers
So let’s talk about the layers in this dip. The first layer is beans. I added a protein punch to the beans by adding cottage cheese! You don’t taste it or see it because it’s pureed into the beans. The next layer is quinoa. I always seem to have extra quinoa sitting around in the fridge. It’s great in mexican dishes…and a great protein source…so why not?! Next is a layer of bell peppers and cheese. No explanation needed. Both delicious. Final layer is salsa. I used our favorite store-bought fresh salsa. If your salsa is liquidy like mine, you may want to drain it a bit before adding. After you repeat all those layers again, you stick it in the oven to bake. Then you top it with guacamole (which i add plain greek yogurt to for even more protein), green onions and hot sauce and dig in!
Hot Mexican Layer Dip
Prep Time: 20 min
Cook Time: 30 min
Keywords: bake appetizer side snack healthy vegetarian avocado black beans quinoa Mexican
Ingredients (7 x 12 pan)
For the Beans
- 2 cups black beans
- 1 clove garlic
- 1 tsp cayenne pepper
- 1 Tablespoon cilantro, chopped
- 1/2 cup reduced fat cottage cheese
- 1/4 c water
For the Guac
- 2 avocados, mashed
- juice from 1 lemon
- 1 tomato, chopped
- 1/2 c onion, diced
- 1 jalapeno, minced
- 1/4 c plain Chobani greek yogurt
- 2 Tbsp cilantro, minced
- 1 c quinoa, cooked
- 1/2 c reduced fat shredded Mexican cheese
- 1 bell pepper, chopped
- 1 c salsa
- chopped green onions
- hot sauce
1) In a food processor, combine all ingredients for the beans and process until desired consistency is reached. Add more water if necessary.
2) Spread half the bean mixture on the bottom of the pan.
3) Top with 1/2 c cooked quinoa.
4) Add 1/2 the red pepper and 1/4 c cheese.
5) Top with 1/2 c salsa, drained if watery.
6) Repeat layers one more time.
7) Cover with foil and bake at 350 degrees for 30 min.
8) Remove from oven, top with guacamole, onions and hot sauce.
9) Serve warm with tortilla chips for scooping.
Can you handle that? I sure hope so…because you MUST try this dip! If you don’t have a 7 x 12 pan, because really- who does? Except for me…This would probably work just as well in a 9 x 9 pan.
Happy layering, friends!
Who’s coming over to help me eat this?!