This recipe for Hot Mexican Layer Dip is an easy, healthy appetizer that’s perfect for parties, game days and other gatherings. Plus it’s full of protein thanks to the quinoa, cottage cheese and black beans so you can feel good about eating it!
**Post and photos updated 3/24/16**
I originally shared this recipe way back in 2012 and it took me a solid 3.5 years to make it again. WHY?! Now that I’ve reminded myself how good it is, I plan to make it on the regular. I serve this dip warm, but fact is it’s equally good cold. I just wanted to change things up…so serve it whatever way you prefer. You can also try this recipe for Mexican Layer Dip if you’re looking for something a bit quicker.
Anyways, when I originally made this dip, it was my goal to pack as much protein into it as possible! I pureed some cottage cheese into the black beans, added a layer of leftover quinoa because I always seem to have some extra in the fridge.
Here’s how you make it:
You can return the pan to the oven for a few minutes after you add the guac and remaining cheese to melt it if you’d like, but leaving it in too long may cause the guac to start browning.
And just for fun, here’s one of the pictures from the original post 🙂
Who’s coming over to help me eat this?!
Hot Mexican Layer Dip
This recipe for Hot Mexican Layer Dip is an easy, healthy appetizer that's perfect for parties, game days and other gatherings. Plus it's full of protein thanks to the quinoa, cottage cheese and black beans so you can feel good about eating it!
- 1.5 cups black beans
- 2 cloves garlic, minced
- 1/2 cup cottage cheese
- 2 medium avocados
- 1 cup diced onion, divided
- 2 Tbsp chopped cilantro
- juice from one lime
- 1 medium tomato, diced
- 1 red pepper, diced
- 1 cup salsa (drained if watery)
- 1 cup cooked quinoa
- 1.5 cups shredded Mexican cheese
- Chopped green onions, optional
- In a food processor, puree beans, garlic and cottage cheese.
- In a small bowl, mash avocado and stir in 1/2 cup onion, cilantro and lime juice.
- In the bottom of a 8x8 or 9x9 pan (i used a glass baking dish), spread the bean mixture evenly.
- Sprinkle quinoa evenly on top of bean mixture.
- Top with salsa.
- Sprinkle with 1/2 cup onion, tomatoes, peppers and 3/4 cup cheese.
- Cover with foil and bake at 375 for 20 minutes.
- Remove, top with guacamole, remaining cheese and green onions.
- Serve with chips.