Veggie Loaded 7-Layer Dip

• Vegetarian
• Gluten free

• Produce

  • 3 Avocados
  • 1 can Black beans
  • 1 Chipotle pepper, dry
  • 1 Cilantro, fresh
  • 3/4 cup Coriander, fresh
  • 1 cup Hothouse cucumber
  • 2 cups Iceberg lettuce
  • 1/4 cup Red onion
  • 3 Romana tomatoes, seeded and chopped (about 1 1/2 cups

• Condiments

  • 4 tbsp Lime juice, fresh

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 1 tsp Cumin

• Snacks

  • 1 Tortilla chips

• Dairy

  • 1/2 cup Sour cream

• Liquids

  • 2 tbsp Water

Found on littlebroken.com

Description

Ingredients

• 1 can (15 oz.) black beans, drained + rinsed
• 1 (dry) chipotle pepper (found in produce section next to peppers)
• 2 Tbsp. fresh lime juice
• 2 Tbsp. water
• ½ cup roughly chopped fresh cilantro
• 1 tsp. cumin
• 3 avocados, pitted + mashed with fork
• ⅓ cup chopped fresh cilantro
• 2 Tbsp. fresh lime juice
• ½ cup sour cream (I used full fat)
• 2 cups chopped iceberg lettuce
• 3 romana tomatoes, seeded and chopped (about 1½ cups)
• 1 cup chopped hothouse cucumber
• ¼ cup chopped red onion
• salt and pepper
• chopped fresh cilantro, to garnish (optional)
• tortilla chips, to serve

Directions

• In a bowl of a food processor, combine all the ingredients and pulse until well blended and smooth. Season with salt and pepper to taste.
• Mix all ingredients in a small bowl. Season with salt and pepper to taste.
• Spread the beans in an even layer on the bottom of a 8X11 (or similar) casserole dish. Spread the avocado in an even layer on top of the beans, followed by a layer of sour cream, then the lettuce, tomatoes, cucumber, and red onion.
• Season the top lightly with salt and pepper to taste. Garnish with fresh chopped cilantro.
• Serve immediately with tortilla chips.