"Serve with this delicious bean dip with tortilla chips, jalapeños, pico de gallo, cilantro, or queso."
Siete Layer Bean Dip
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Prep time: 20mins
Serves or Makes: 5
Recipe Card
ingredients
Guacamole Layer
- 3 large avocados
- 1 tbsp finely chopped cilantro
- 1 serrano pepper, finely chopped
- 1/3 white onion, finely chopped
- sea salt
- juice of 1 lime
ingredients
Salsa Cruda Layer
- 4 Roma tomatoes, chopped
- 1/4 small red onion, diced
- 1 jalapeno pepper, diced
- 2 tbsp finely chopped cilantro
- sea salt
- juice of 2 limes
ingredients
Other Ingredient
- 1 Jar Siete Sprouted Bean Dip
- 1 1/2 cups sour cream
- 1/2 head iceberg lettuce, shredded
- 1 Jar Siete Mild Cashew Queso
- 1 cup black olives, sliced
- 2 whole green onions, thinly sliced
Method
Step 1
Cut the avocados in half and remove the pit.
Step 2
Scoop the flesh into a big mixing bowl and smash with a fork until it's as chunky or as smooth as you like it.
Step 3
Add the cilantro, serrano, lime juice, onion and salt to taste.
For Salsa Cruda Layer
Step 1
Combine the tomatoes, red onion, jalapeño, cilantro, and salt in a food processor.
Step 2
Pulse until the mixture is chunky.
Step 3
Transfer to a clean mixing bowl and stir in the lime juice.
Assembly
Step 1
In a medium bowl or 8x8 baking dish:
Step 2
Spread the bean dip evenly on the bottom, followed by the guacamole, salsa cruda, sour cream, and Siete Mild Cashew Queso.
Step 3
When adding each layer, make sure to spread all the way out to the edges. Also, ensure the outer edge of layers thicker so it is more visible through the glass.
Step 4
Add the black olives, followed by the thinly shredded lettuce and green onions.
Step 5
Serve with tortilla chips on the side.