RECIPE # 4721 - 7-LAYER DIP REINVENTED - | Nashville News, Weather & Sports


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1 15 oz can seasoned black beans

1/2 t cumin

1 1/2 t chopped garlic

1/4 c fresh cilantro

1 zucchini, grated

1/4 sweet onion, grated

1 cp chopped fresh spinach

1 T taco seasoning mix (optional)

3/4 c shredded cheddar cheese

2 avocados

Juice from 1/2 lime

Hot sauce to taste

Pico de gallo

1 cup sour cream

1 small log goat cheese

Fresh jalapeños, diced (optional)


Simmer black beans with cumin and garlic for 5 minutes.

Add 1/8 cup (1/2 the amount) of diced cilantro to heated beans.

Puree in food processor

Layer on bottom of 8×8 glass dish

Grate zucchini and onion in food processor

Heat for 2 minutes on stove - just to soften

Add chopped fresh baby spinach to vegetable mixture and cook 1 minute longer

Layer on top of bean mixture

Optional: layer 1 Tbs of taco seasoning

Layer 3/4 cup of cheddar cheese on top of vegetable mixture

Create a quick guacamole: mash flesh from 2 medium avocados with lime juice and add some hot sauce to taste

Layer guacamole on top of cheddar cheese

Layer pico de gallo

In food processor, blend sour cream, goat cheese and 1/8 cup chopped cilantro

Pour mixture on top of pico de gallo

Sprinkle extra cilantro or pico for presentation. Optional diced fresh jalapeños can be added here as well.

Serve with tortilla chips. The Red Hot and Blue chips are great!

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