03 March 2013

cool. layered bean dip.

We have been getting so much snow here in the last few weeks, but I have a feeling that it is not going to last much longer. Less than a month until spring, buds will soon be out, snow melted, & I am sure, flooded rivers. So, I thought I would take some pictures of probably one of our last mornings waking up in Farmington to a sugar-dusted river front. 

For lunch we snack on this cool layered bean dip, similar to the Mexican seven-layered dips found at cook outs all throughout the summer. This one has just a few simple ingredients, it's packed with flavor, & relatively light--no weird shredded cheese here! You could easily double this for a larger get -together. It can also be made vegan by switching out the yogurt-chipotle cream for a creamy avocado dip instead.  

cool layered bean dip.
serves 4 as an appetizer 

Layer 1: black bean dip:
1 can black beans, drained & rinsed
1 clove garlic
1/2 jalapeno
juice 1/2 lime
1/4 cup grapeseed or vegetable oil
2 TBL cilantro leaves
sea salt & cracked pepper

Layer 2: yogurt-chipotle cream:
a heaping 1/2 cup plain Greek yogurt
1 chipotle chili in adobo sauce, minced
1/2 tsp adobo sauce
sea salt & cracked pepper

Layer 3: 1/2 cup green olives, sliced

Layer 4: tomato salsa:
1 cup cherry tomatoes, chopped
2 scallions, chopped
1/2 jalapeno, minced
juice of 1/2 lime
2 TBL cilantro leaves
sea salt & cracked pepper

Layer 5: 3 butter-head lettuce leaves, washed, dried & shredded

-Corn tortilla chips-

  1. For layer one, put the garlic, jalapeno, & cilantro leaves in a food processor, blitz until chopped. Add beans, lime  juice, and seasoning. Blitz. With motor running add oil. Scoop & smooth into a shallow serving bowl or dish. 
  2. For layer two, whisk yogurt, chipotle, adobo sauce, & seasoning together. Scoop & smooth over beans. 
  3. Add the olives evenly on top of the yogurt.
  4. For layer 4, toss tomatoes, scallions, jalapeno, cilantro, & seasoning together with lime juice. Pour over olives.
  5. Lastly, evenly scatter the lettuce on top of the tomatoes. 
  6. Serve with tortilla chips that have been warmed in the oven for about 3-4 minutes (350 degrees in fine). 

happy eatings & cheers!

Post a Comment