During Lent, you will all be getting two recipes on Saturday! My family and I have given up electronics on Sundays for Lent to spend more time together. So I will be posting my Sunday recipe on Saturday night! Enjoy!
Looking for a quick and easy appetizer?? Here’s one! The traditional seven layer dip is so simple to make but when you use pre-packaged products it can be full of preservatives and “extra” stuff that your body doesn’t really need. Try this more natural approach and you will be able to enjoy this tasty dish without all the guilt! Makes one 9” pan.
1 can pinto beans, rinsed (or equivalent cooked dry beans)
1 tsp olive oil
1 Tbsp water
½ tsp salt
¼ tsp pepper
¼ tsp chili powder
1 cup guacamole (See below for my easy recipe)
1 cup shredded lettuce or kale
½ cup cooked corn
½ cup diced tomatoes
¼ cup diced green onions
¼ cup shredded cheese
- In a small food processor (I used a Magic Bullet), blend together beans, oil, water, salt, pepper and chili powder until smooth.
- Spread bean mixture into the bottom of a 9” pie plate.
- Spread guacamole mixture over the beans.
- Sprinkle lettuce, corn, tomatoes, onions and cheese over guacamole.
- Refrigerate for about 1 hour before serving. Serve with veggies or tortilla chips.
Guacamole can be as simple as mashed avocado. My recipe throws in a few extra items for flavor but is still super easy to make!
1-2 avocados (depending on size)
½ tsp minced garlic
1 Tbsp finely diced tomatoes
1 tsp sea salt
¼ tsp black pepper
1 tsp lime juice (helps keep the avocado from browning!)
I like to blend this in my Magic Bullet to get it really smooth. You can also mash the avocado with a fork and stir in the other ingredients. Seal tightly and refrigerate!