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Layered Taco Dip with White Beans

Course Appetizer
Cuisine Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 servings
Author Shannon

Ingredients

White bean layer:

  • 1- 15 ounce can garbanzo beans drained
  • 1- 15 ounce can great northern beans drained
  • zest of one lime
  • 1/2 cup fresh lime juice
  • 3-4 cloves of garlic
  • 1 cup cilantro leaves coarsely chopped
  • 3 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/8-1/2 tsp cayenne pepper depending on how much heat you like
  • 1/4 cup water to thin 

Greek yogurt layer:

Remaining layers:

  • 2- 7 ounce tubs Good Foods tableside chunky guacamole 
  • 1- 12 ounce bottle mild red taco sauce
  • 2 cups shredded iceberg lettuce 
  • 1 1/2 cups finely shredded Mexican cheese blend
  • 1 pint grape tomatoes quartered
  • 1/2 cup sliced black olives
  • 1/3 cup sliced green onions

Instructions

For the white bean layer:

  1. Combine the first 10 ingredients in a food processor and pulse. Slowly add water until desired consistency is reached. You want it creamy but not too thin. Set aside.

For the greek yogurt:

  1. In a medium bowl combine the greek yogurt and the taco seasoning and stir to combine. Set aside.

To layer the dip:

  1. In a 9x13 glass dish layer white bean mixture about one inch thick. Reserve any remaining dip for lunches and snacks for the week.
  2. Spread guacamole evenly on top of white bean layer, next carefully spread greek yogurt layer and then red taco sauce.
  3. Top with shredded lettuce, cheese, tomatoes, olives and green onions. Serve immediately.