Description
We made this a seven-layer bean dip instead of a five-layer dip in order to add as many fresh and immune-boosting vegetables as possible. It’s also delicious!
Ingredients
Scale
Layer one:
- One 15-ounce can black beans, drained and rinsed (or go with fat-free refried beans)
- 1 scoop protein powder made from bone broth (unflavored)
- ½ lime, squeezed
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
Layer two:
- 1 large heirloom tomato, guts and membranes removed and diced
- ½ red onion, diced
- ½ lime, squeezed
Layer three:
- 1 cup plain goat yogurt (or Greek yogurt if you can tolerate dairy)
Layer four:
- one bunch of cilantro, finely chopped
Layer five:
- 1 cup guacamole (or get store-bought)
Layer six:
- 2 bell peppers, seeds and membranes removed and chopped
Layer seven:
- 4 ounces raw sheep cheese, grated (or goat cheddar cheese)
Instructions
- In a high-speed blender, add in black beans, bone broth protein powder, lime juice, garlic powder and sea salt. Blend until smooth and creamy.
- In an 8-inch glass bowl or 6-inch glass dish, line the bottom with the first black bean layer.
- In a small bowl, mix together tomatoes, onion and lime juice. Add on top of black bean layer.
- Spoon goat yogurt evenly across tomato mixture.
- Evenly layer chopped cilantro on top of goat yogurt.
- Scoop guacamole over cilantro layer.
- Place chopped peppers on top of the guacamole.
- Sprinkle raw sheep cheese on top. Keep refrigerated until ready to serve.
- Prep Time: 15 min
- Category: Appetizers
- Method: Mixing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/2 cup (125 g)
- Calories: 150
- Sugar: 2.3 g
- Sodium: 177 mg (12% DV)
- Fat: 7.1 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 13.5 g
- Fiber: 5 g
- Protein: 8.5 g
- Cholesterol: 13 mg