Seven Layer Dip

Yield 6

Pillar of Nutrition Eat the Rainbow, Lean on Protein

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Seven Layer Dip

This dip is a class favorite!

Ingredients

• Ingredients
• 1 can of refried beans (15.5 ounces)
• 2 ½ cups guacamole (recipe below)
• 12 ounces Pico de Gallo (recipe below)
• 1 ½ cups whole milk Greek yogurt
• ¼ teaspoon kosher salt
• 1 cup Monterey Jack cheese, shredded
• 2 cups lettuce, shredded
• ½ cup quartered cherry tomatoes
• Guacamole
• 3 avocados, pitted
• 1 jalapeño pepper, stemmed and diced
• ¼ cup fresh cilantro, chopped
• ¼ cup small onion, finely chopped (red)
• 1 lime, juiced
• ¼ teaspoon kosher salt
• Pico de Gallo
• 1 clove garlic, minced
• 4 tomatoes (Roma) roughly chopped
• 3 green onions, chopped
• ⅓ cup cilantro, chopped
• 1 lime, juiced
• 1 jalapeño pepper, stemmed and diced*
• ¼ teaspoon kosher salt

Directions

1. Pico de Gallo
2. Mince the garlic and chop the tomatoes, green onions, and cilantro.
3. Slice jalapeño pepper in half, remove pith, seeds, stem and dice (optional).
4. Juice the lime and add the salt. Combine all ingredients in a large bowl, mix well, set aside.
5. Guacamole
6. Pit 3 avocados, mash and set aside.
7. Slice jalapeño pepper in half, remove pith, seeds, and stem and dice (optional).
8. Chop cilantro, juice lime, finely chop onion and mix into mashed avocado; add salt and set aside.
9. Add salt to yogurt, mix and set aside.
10. Layer the dip by: spreading refried beans in an even layer on the bottom of your serving dish, add a layer of guacamole, then a bean layer, a layer of salsa, then sprinkle shredded cheese, and finally top with shredded lettuce, tomatoes, and black olives.
11. Julienne celery and carrots and dip in and enjoy!