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5-Layer Bean Dip

Source of Recipe

From "Little Bento" by Michele Olivier


List of Ingredients

For the bean layer:
â—¦ 2 (15-ounce) cans black beans, rinsed and drained
â—¦ Juice of 1 lime
â—¦ 1 ½ teaspoons ground cumin
â—¦ 1 teaspoon garlic powder
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ â…› teaspoon cayenne pepper

For the avocado layer:
â—¦ 1 ripe avocado, pitted, peeled, and diced
â—¦ Juice of 1 lime
â—¦ ½ teaspoon garlic powder
â—¦ Salt
â—¦ Freshly ground black pepper
â—¦ Pinch cayenne pepper (optional)

For the cream layer:
â—¦ ½ cup plain Greek yogurt
â—¦ Juice of ½ lime

For the toppings:
â—¦ ½ cup shredded Cheddar cheese
â—¦ ½ cup chopped tomatoes


Recipe

To make the bean layer, combine all the ingredients in a blender or food processor and pulse in five-second increments until smooth, about 30 seconds total. Scrape down the sides of the bowl between pulses, if needed.

Transfer the beans to a medium saucepan and heat over medium heat until the beans are warm, about 10 minutes.

Meanwhile, in a small bowl, make the avocado layer by smashing the diced avocado until creamy but still chunky. Stir in the lime juice, garlic powder, salt, black pepper, and cayenne pepper (if using).

In another small bowl, make the cream layer by mixing the Greek yogurt and lime juice.

In a bowl or bento box compartment, assemble the dip by layering ½ cup beans, 2 tablespoons cream sauce, and 2 tablespoons avocado. If packing for lunch, let the beans cool completely. Sprinkle with 1 tablespoons shredded Cheddar cheese, and top it off with 1 tablespoon chopped tomatoes. Serve or refrigerate right away.


Serves 4 to 6