What I Made for Game Day: Vegetarian Mexican Layer Dip


Let's ignore the results of yesterday's Packers-Seahawks game and instead focus on this delicious vegetarian Mexican layer dip I made as a game-time snack.


This tasty Mexican-inspired dip includes layers of refried beans, cheese, guacamole, pico de gallo, taco-seasoned Greek yogurt, green onions, chopped tomatoes, and sliced black olives. Whoa - that is a lot of goodness in one dish!


While the list of ingredients may be long, this dip is actually quite easy to put together and makes for a spectacular presentation as a part of your game-day snack spread. I think there's a good chance this dip may make a reappearance for the Big Game on February 1st.

Vegetarian Mexican Layer Dip (printer-friendly version)
makes 8-10 servings

1 15-ounce can vegetarian refried beans
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 cup guacamole (see recipe below)
1/2 cup shredded cheese (sharp cheddar, monterey jack)
1 cup pico de gallo (or your favorite salsa)
1 cup plain Greek yogurt
1 teaspoon taco seasoning
1/2 cup chopped green onions (green and white parts)
1/2 cup chopped roma tomatoes
1/2 cup sliced black olives

1. In a small saucepan, heat the refried beans over medium heat until warmed through. Stir in the ground cumin and ground coriander. Use a rubber spatula to spread the beans into an even layer onto the bottom of an 8x8 square baking dish.
2. Evenly spread 1/2 cup shredded cheese over the refried bean layer.
3. Dollop the guacamole over top the cheese layer and carefully spread to cover the cheese.
4. Top the guacamole layer with 1 cup pico de gallo.
5. In a small bowl, stir together 1 cup Greek yogurt with 1 teaspoon taco seasoning. Dollop the Greek yogurt mixture over the pico de gallo layer and carefully spread to cover the pico de gallo.
6. Sprinkle the chopped green onions over top the Greek yogurt layer. Top the green onion layer with chopped tomatoes. Finally, cover the chopped tomato layer with sliced olives.
7. Serve at room temperature with tortilla chips. Store any remaining dip in a covered container in the refrigerator for 2-3 days.

Guacamole
makes about 1 cup

2 avocados, pits removed
1 garlic clove, pressed (or finely minced)
1 teaspoon freshly squeezed lime juice
salt and pepper, to taste

1. Scoop the avocado flesh into a small bowl. Add in the pressed garlic and lime juice. Stir to combine the ingredients. Season to taste with salt and pepper.

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