Cinco De Mayo RED AND GREEN LAYERED BEAN DIP – Recipe

red and green layered bean dip

Ingredients:

  • 1 15.4 ounce can reduced-sodium refried beans, such as Amy’s brand
  • 1 recipe Red Salsa (below)
  • 1 cup plain fat-free Greek yogurt
  • 2 teaspoons chili powder
  • 1 recipe Green Salsa (below)
  • 1 cup canned no-salt-added black beans, rinsed and drained
  • 1/3 cup sliced green onions
  • 1/3 cup crumbled queso fresco
  • 1 tablespoon coarsely chopped fresh cilantro
  • 18 ounces baked tortilla chips
Green Salsa
  • 12 ounces tomatillos, husked and rinsed (8 tomatillos)
  • 1 small onion, sliced 1/2-inch thick
  • 2 fresh jalapeno chile peppers, halved and seeded*
  • 1 tablespoon olive oil
  • 1/4 cup fresh cilantro laves
  • 1 tablespoon lime juice
  • 2 cloves garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Red Salsa
  • 1 cup seeded and chopped tomatoes
  • 1/2 cup chopped red sweet pepper
  • 1/2 cup chopped red onion
  • 1 small red hot chile pepper, seeded and finely chopped*
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper

Directions:

1.
In a 2-quart baking dish spread refried beans. Top with Red Salsa. In a small bowl combine Greek yogurt and chili powder. Spread mixture over Red Salsa in dish. Top with Green Salsa. Sprinkle with black beans, green onions, queso fresco, and cilantro. Serve immediately or cover and chill for up to 24 hours. Serve with baked tortilla chips.

Green Salsa

1. Brush tomatillos, onion slices, and jalapeno halves with oil.
2. For a charcoal or gas grill, place tomatillos, onion slices, and jalapeno peppers on the grill rack directly over medium heat. Grill, covered, for 10 to 15 minutes or until softened and darkened, turning once halfway through grilling. Or, preheat broiler. Place tomatillos, onion slices, and jalapeno peppers on a broiler pan. Broil 4 to 5 inches from the heat for 8 to 10 minutes or until skins are softened and darkened, turning once.
3. Cool vegetables slightly. Transfer to a food processor. Add cilantro, lime juice, garlic, salt, and black pepper. Cover and process until nearly smooth.

Red Salsa

1. In a medium bowl combine tomatoes, sweet pepper, onion, chile pepper, lemon juice, garlic, chili powder, cumin, paprika, and black pepper.
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