5 LAYER BLACK BEAN DIP
BLACK BEAN DIP:
- 2 cans black beans, rinsed, drained, dried
- 1 yellow onion, minced
- 1 jalapeno, minced
- 4 cloves garlic, minced
- 1&1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1&1/2 tsp chili powder
- 1 lime, halved juiced
- 4 Tbsp olive oil. GAUC:
- 2 avocados
- 1-2 limes, juiced
- 1 red chili pepper, minced
- 1 shallot, minced
- 1/2 cup cilantro leaves, finely chopped
- 1-2 tsp kosher salt
- Avocados vary in size so the measurements reflect that. Add everything to a bowl with the lowest measurement, then mash, taste and adjust to your liking! SALSA:
- 2 tomatoes
- 1 shallot
- 1 jalapeno
- 1 tsp kosher salt
- 1 Tbsp olive oil
Cooking steps
Step 1
In a small pan add onions, jalapeno and 1 Tbsp of the oil. Cook over medium high heat for 10 min. Add in garlic. Stir for another min until fragrant. Turn off heat.
Step 2
Add everything to a blender and blend. You can also use immersion blender or food processor. Just make sure you scrape down the sides a few times to get the mixture nice and smooth. Salsa: Put everything in a food processor pulse until blended but still a little piece-y. Don’t want tomato sauce! To assemble:
Step 3
Shredded cheddar cheese, sour cream.
Step 4
To a medium glass dish or bowl add the black bean dip. Spread to the sides. Add salsa then cheese, gauc and sour cream. Serve with chips. Enjoy!
