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Homemade Layer Dip

With layers—each should stand alone, then unite for bites of bliss.
Course Appetizer
Keyword Appetizer, Mexican, Taco Dip
Prep Time 15 minutes
Servings 10 servings
Calories 76kcal
Author Jen

Ingredients

  • 1¾ cups or 15 oz. can smashed black bean recipe or canned refried beans

Yogurt Layer

  • 1 cup yogurt
  • 1 clove garlic, minced
  • 1 teaspoon onion powder
  • ¼-½ teaspoon chili powder
  • ¼-½ teaspoon paprika
  • 1/2 fresh lime - squeezed

Remaining Layers

  • 1/2 cup shredded block cheese (two kinds)
  • 1/3 cup romaine lettuce - 1/4" cut, chop across into bite size, then pat dry
  • 1 roma tomato (or 1/2 cup grape tomatoes) - diced or quarter cut
  • 1/4 cup sliced black olives
  • 1/4 cup cilantro - chopped
  • 1/4 cup red onion - small sliced
  • 2 Tablespoons green onion
US Customary - Metric

Instructions

  • Spread smashed or refried beans over a plate or 9" serving dish.
  • In a small bowl, mix yogurt, minced garlic, onion powder, chili powder, paprika, and lime juice. Spread over smashed or refried beans.
  • If serving guacamole in the layer dip, spread on top of the yogurt mix.
  • Sprinkle shredded cheese, romaine lettuce, diced or quartered tomatoes, sliced black olives, cilantro, and onion over the top.  
  • Cover, refrigerate, and enjoy once served!

Notes

  • Two teaspoons taco seasoning can be used in place of onion powder, chili powder, and paprika.
  • This dip can be made a day in advance; some layers are better the next day, some are best day of. As always, the choice is yours! But if making day before, may want to avoid romaine lettuce. 
  • The recipe serves approximately ten and can be multiplied based on party people.
  • Serve with tortilla or pita chips and celery or carrot sticks.

Nutrition

Calories: 76kcal | Carbohydrates: 7g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 339mg | Fiber: 2g | Sugar: 3g