Veggie Loaded 7-Layer Dip

By SpartyGreenMom

Ingredients

• BEAN LAYER-
• 1 can (15 oz.) black beans, drained + rinsed
• 1 (dry) chipotle pepper (found in produce section next to peppers)
• 2 Tbsp. fresh lime juice
• 2 Tbsp. water
• 1/2 cup roughly chopped fresh cilantro
• 1 tsp. cumin
• AVOCADO LAYER-
• 3 avocados, pitted + mashed with fork
• 1/3 cup chopped fresh cilantro
• 2 Tbsp. fresh lime juice
• EVERYTHING ELSE-
• 1/2 cup sour cream (I used full fat)
• 2 cups chopped iceberg lettuce
• 3 romana tomatoes, seeded and chopped (about 1 1/2 cups)
• 1 cup chopped hothouse cucumber
• 1/4 cup chopped red onion
• salt and pepper
• chopped fresh cilantro, to garnish (optional)
• tortilla chips, to serve

Details

Servings 6
Preparation time 25mins
Cooking time 25mins
Adapted from littlebroken.com

Preparation

Step 1

Bean Layer
In a bowl of a food processor, combine all the ingredients and pulse until well blended and smooth. Season with salt and pepper to taste.

Avocado Layer
Mix all ingredients in a small bowl. Season with salt and pepper to taste.

To Assemble
Spread the beans in an even layer on the bottom of a 8X11 (or similar) casserole dish. Spread the avocado in an even layer on top of the beans, followed by a layer of sour cream, then the lettuce, tomatoes, cucumber, and red onion.
Season the top lightly with salt and pepper to taste. Garnish with fresh chopped cilantro.
Serve immediately with tortilla chips.

Recommend preparing the day of serving because juice from the veggies will accumulate if left to sit too long. To make the dip extra chilled, prepare and chop all the layers and chill individually before layering and serving.