Colorful 7 Layer Party Dip
Yumbini makes a flavorful shortcut for this classic favorite. It is much tastier than the traditional canned refried beans! Shredded carrots add color and crunch – plus they can sub for cheese in a vegan version!
Servings: 4
Ingredients
- 1 3.5 oz pkg Yumbini Mild & Creamy Red Beans & Rice
- 1 Avocado ripe
- 1-2 Tbsp Lemon or Lime Juice
- 1/4 tsp salt
- 1/2 cup Sour Cream or plain unsweetened Yogurt or vegan version
- 1/2 cup Thick Salsa or chopped red tomatoes fresh or jarred
- 1/4 cup Carrot peeled and shredded
- 1/2 cup Cheese, cheddar or jack shredded (optional)
- 2 Green Onions sliced crossways
- 1/4 cup Black Olives (optional)
- 2 Tbsp Pumpkin Seeds, roasted (pepitas) (optional)
Instructions
- Prepare Yumbini Mild & Creamy Red Beans & Rice using 3/4 cup water according to package directions. Stir thoroughly and pour into a wide shallow dish such as a pie pan. Put in the refrigerator to cool.
- Cut the avocado into quarters lengthwise and remove peel and pit. In a small bowl, mash avocado with a fork. Mix in lemon or lime juice and salt.
- Once Yumbini has cooled (10-15 minutes), spread avocado in a thin layer over the Yumbini.
- Cover avocado with a layer of sour cream, yogurt or vegan alternative.
- Spread a layer of salsa or chopped tomatoes over the top of the sour cream. Note, if using canned diced tomatoes, drain before using.
- Sprinkle with grated carrots and shredded cheese if desired.
- Top with sliced green onions and, if desired, black olives and pumpkin seeds.
- Serve right away or refrigerate up to 4 hours before the party. Enjoy with tortilla chips or fresh vegetables such as carrots, celery or thinly sliced jicama. Yum!
