Ingredients

Scale

3 – 4 oz. Greek cream cheese or Neufchatel, softened
1/2 – 2/3 cup refried beans (store bought – or better yet, homemade – here’s my recipe)
1 large ripe avocado, smashed or chopped into small bits – or made into guacamole
2 – 3 Tablespoons finely chopped sweet onion (or green onion)
About 1/3 – 1/2 cup salsa (I highly recommend my cilantro almond salsa – recipe here)
For the top: shredded Mexican blend of cheeses and snipped green onions – and/or pico de gallo, leftover sweet corn, chopped tomato, chopped cilantro

Instructions

Have two clean flat plastic or pyrex containers (with covers) 4.5 inches in diameter and ideally 1.5 inches tall. Spread half the cream cheese over the bottom of both to make a flat base.
Next spread the refried beans over to make your second layer. Then the avocado.
Finally, sprinkle with onions and then smooth the salsa over top, completely covering the avocado so there’s no air leaking through.
Sprinkle the top with shredded cheese and snipped green onions. You can also add chopped tomatoes, leftover sweet corn (cut off the cob) or chopped fresh tomato and cilantro. Cover and keep cool until serving time.
About 1 hour before serving, take the dip out and let sit at room temperature to soften. Serve with sturdy corn tortilla chips for dipping all the way down to capture all the delicious layers!

Notes

The order of the layers doesn’t have to follow this recipe, just as long as the avocado layer is completely covered.

For the meat lovers: you can also add a sprinkle of taco meat after the avocado layer.

Alternatively, you could use a small pizza pan (one with a lip), or a glass pie pan.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Nutrition

Serving Size: 1/4 cup
Calories: 107
Fiber: 3 g
Protein: 5 g