Mexican Layer Dip

This healthier, gluten free take on refried beans is topped with fresh tomatoes, bright cilantro, sharp scallions, chile-infused cashews and lactose free crema—perfect for dipping a sturdy chip!

Preparation

  1. Sweat the onion in oil over medium-low heat until soft and translucent, but not brown, about 7 minutes.
  2. Add garlic, cumin, and chili powder and stir, cooking until fragrant, about 30 seconds. Add black beans, pickled jalapeño, brine and salt. Continue to stir so that a bit of liquid evaporates, about 1 minute.
  3. Using a potato masher, mash the mixture until the beans are rustically broken down. Taste and add more salt, if necessary.
  4. While the onion is sweating, combine all of the crema ingredients in a high-speed blender or food processor and process until smooth. If the mixture is too thick, add milk (1 tbsp at a time) to thin it down.

 

To serve a crowd
  1. Season the tomatoes with a generous pinch of salt. Set aside in a bowl for a few minutes.
  2. Spread the beans on a medium-sized platter, pie plate, or casserole dish and top with a generous layer of crema. Sprinkle on the salted diced tomato, scallion, and avocado. Top with additional crema, hot sauce, and cilantro for garnishing. Serve with a bowl of sturdy tortilla chips.

 

For individual portions
  1. Season the tomato with a generous pinch of salt. Set aside in a bowl for a few minutes.
  2. Spread the beans in individual cups or small bowls and top with a generous layer of crema. Sprinkle on the salted, diced tomato, scallion, and avocado. Top with additional crema, hot sauce, and cilantro for garnishing. Serve with a handful of sturdy tortilla chips tucked into the side.

80Twenty

Toronto, Ontario

Toronto’s Kris Osborne combines her two loves, cooking and healthy living, into one blog, 80Twenty.

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