Healthy Taco Dip
Servings : 8
Ingredients
- 2 cans pinto beans rinsed and drained
- 3/4 cup salsa no sugar listed in ingredients
- 1 tsp chili powder
- 1/4 tsp salt
- 2 cups guacamole commercial or homemade
- 1 1/2 cups sour cream
- 1/2 each avocado medium, diced
- 1/4 cup tomatoes finely diced
- 1/4 cup green onions thinly sliced
- 2 Tbsp cilantro chopped
Instructions
- Place prepared beans in a food processor. Process until smooth. Add salsa, chili powder, and salt. Process until smooth. Spread bean mixture in the bottom of a serving platter.
- Spread guacamole over the bean mixture.
- Spread sour cream over the guacamole.
- Top with tomatoes, green onions, and cilantro. Cover tightly and chill until ready to serve.
Notes
Feel free to use a potato masher or even a fork to mash the beans if you don't have a food processor.
This will keep for several days in the refrigerator, so making ahead is perfectly fine. I suggest reserving the fresh avocado until just before serving to avoid oxidation.
You can serve this with commercial tortilla chips if you don't want to do homemade, however, please note that commercial chips are yellow tier while our recipe for homemade chips is green tier.