Appetizer Recipes

Seven Layer Dip

Seven Layer Dip



Seven Layer Dip

Serves: 12


2 15 ounce cans Westbrae organic black beans rinsed and drained well
1/2 cup plus 2 tablespoons Casa Sanchez no salt added organic salsa liquid drained
1 cup Wallaby organic 2 plain Greek yogurt about 1 2/3 containers
1 medium avocado
1/8 teaspoon Le Saunier de Camargne Fleur de Sel sea salt
1 10 1/2 ounce package Nature Sweet cherry tomatoes diced
1/2 cup Organic Valley shredded mild cheddar cheese
4 green onions green and white parts thinly sliced
3 tablespoons fresh cilantro leaves minced
1 4 ounce can Lindsay sliced olives rinsed and drained well
1 14 ounce bag Casa Sanchez certified organic tortilla chips


Mash the beans into the bottom of an 11x7 inch 2 quart glass baking dish. Measure out 1/2 cup of salsa and mix into the beans. Spread the Greek yogurt evenly over the bean layer.

In a separate bowl, mash the avocado and mix in two tablespoons of salsa and 1/8 teaspoon salt. Spread evenly over the yogurt layer. Arrange chopped tomatoes over the avocado layer. Sprinkle cheddar cheese over tomatoes. Combine the green onions and cilantro and sprinkle over the cheese. Arrange olives on top for the final layer. Use the chips to scoop up the dip. Can be made up to one day in advance.