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!
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
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 8×8 or 9×9 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.