Layered Taco Dips
Ya know that big vat of 7 layer dip that shows up all tailgate season? Sometimes it's tasty, but man does it look like trash after about 10 minutes. Our version is made in individual jars, so everyone gets their own cup (double dip away!) Plus, it's made from real, clean food... no processed cheese product or rubbery black olives. I think we have a winner.
What you need1 can (14.5 ounces) pinto beans, rinsed and drained (or use 1 1/2 cups cooked)
1/4 cup Tessemae’s Southwest Ranch
2 scallions, thinly sliced
2 avocados, diced
2 tablespoons Tessemae’s Hot Sauce
coarse salt and ground black pepper
1 ½ cups full fat Greek yogurt
1 ½ cups salsa, store bought or Jalapeño & Lime Grilled Salsa
¼ cup fresh cilantro
4 ounces queso fresco, crumbled (optional)
chips and veggies, for serving
What to do
In a food processor, combine the pinto beans, Southwest Ranch, and scallions. Puree until smooth.
In a small bowl, mash the avocados with the hot sauce until smooth and season with salt and pepper.
In each of 8 jars: layer the beans, avocado, Greek yogurt, and then salsa. Top with the queso fresco and the cilantro. Serve with chips or veggies.
Tip: These mini 4 oz mason jars are everywhere these days, we found them in our local grocery store. You can also use plastic wine glasses or any other similar cup.