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+
servings
10 Vegetable Layer Dip
Prep Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
6
Servings
Author:
Nick Evans
This is barely a recipe but it feeds a crowd and is actually not terribly bad for you. Make it for a game day appetizer and eat all of it.
Ingredients
2 15-
oz.
cans pinto beans
,
drained
1 4½-
oz.
green chiles
2
tablespoons
unsalted butter
1
teaspoon
ground cumin
2
avocados
,
mashed
1
lime
,
juice only
1
cup
sour cream
1
cup
cheddar cheese
,
grated
1
cup
sweet corn
1
cup
diced tomatoes
1
jalapeno
,
diced
½
red onion
,
diced
½
red pepper
,
diced
3
scallions
,
diced
Fresh cilantro
,
garnish
Salt and pepper
Tortilla chips
,
for serving
Instructions
Melt butter in a medium pot over medium heat. Add pinto beans, chiles, cumin and a pinch of salt. Mash beans together until roughly smooth.
IN a small bowl, mash avocados with lime juice and a pinch of salt.
Spread bean mixture over a large platter. Top with sour cream and avocado dip.
Top with cheese, corn, and other toppings and serve with tortilla chips!
Nutrition
Serving:
0.25
Cup
|
Calories:
460
kcal
|
Carbohydrates:
41
g
|
Protein:
16
g
|
Fat:
29
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
0.2
g
|
Cholesterol:
51
mg
|
Sodium:
234
mg
|
Potassium:
944
mg
|
Fiber:
15
g
|
Sugar:
6
g
|
Vitamin A:
1162
IU
|
Vitamin C:
36
mg
|
Calcium:
245
mg
|
Iron:
3
mg