Six Layers and a Chip Dip

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I decided to heat this on 425 for 15 minutes before serving. It tasted great warm and delicious when it was cool later. The fresh veggies made it taste really fresh, but I did leave out the lettuce because I was heating it. Great dip with fresh flavors!

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I made this for New Years last year and it was a huge hit with everyone!! Even the kids loved it. The men have asked me to make it again several times.

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For the viewer in Miami, FL: ALL Publix Suoer Markets carry greek yogurt in the dairy section so there is NO need to substitute this recipe, simply no need. There are 1013 Publix Super Markets in the southeast and several of them in Miami, FL.

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I made this dip for a Sunday Football gathering. All the guests really liked the flavors that were combined in this dish. I heated the beans and cheese (like another reviewer recommended but when it cooled it made it difficult to get through the hardened cheese to the beans on the bottom, so I would serve it cool as the original recipe intended. I used pre made guacamole in stead of fresh pressed avocados because they weren't ready when I went to make the dish. I used sour cream (instead of greek yogart & also sprinkled extra cheese and black olives on the top layer with the chives. It was great. Served with fritos & scoops. Enjoy!

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I really enjoy making this recipe because I know that none of it will be wasted - even though it makes a lot of dip. Sometimes I will half the ingredients for a side dish for tacos or enchiladas. I have used yogurt and I have used low fat sour cream - both ways are very yummy. The black beans really give something to this - this is not the same old bean dip. Love the layer of flavors! It is very important to use whole beans and process them. It is tempting to just buy the refried beans, but by taking this shortcut, you are adding tons of fat and salt to this dip that are just unnecessary. Plus, using the whole beans and pureeing allows you to determine how chunky or smooth you want the beans to be. I like to reserve some of the whole beans and mix them in for a fresher and chunkier texture.

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my supermarket didn't have greek yogurt so i used sour cream. it turned out delicious. also, this recipe makes for a lot of dip. fyi.

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Ive tasted other layered dips and this one really stands out. It had a certain freshness to it-the cilantro, tomato, and scallions really gave it that freshness. I used sour cream instead of greek yogurt and it tasted really good. With other layered dips, the ingredients are usually very heavy and not fresh and the layers usually blend together to create a refried bean-groundbeef-cheesy mess. With this recipe, each layer stood out and complimented the other layers.

The reason why i gave it four stars is because the recipe lacked aciditiy. Maybe adding a bit of lemon juice with the avocado mixture would have provided that much needed acidity. Also, the bean mixture by itself is a bit too garlicky for my taste.

Other than that, its a great recipe and I got so many compliments on it.

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I decided to double the recipe. I didn't double the salt though (well only a pinch or too more than called for for 1 serving and only used one jalapeno instead of two. I also could not find Greek yogurt at the grocery, so I used sour cream instead. I also added fajita pieces that I pan cooked and put in between the cheese and avocado layers.

I recently moved, so I was not able to find my food processor, so I mashed the beans with my hands. I also chopped up the avocado and then mashed it with my hands.

I also took one of the other reviewer's advice and made the beans warm...much more appetizing.

I served it in 3 medium bowls. The host thought I brought too much, but I ended up with only a 1/3 of a bowl of leftovers. So it seems it went over very well.

I really like how the beans turned out. I think I will start making my own bean dip the same way. I think a little more water needs to be added, especially if you refrigerate it, as it can be hard to dip into.

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This was a great recipe for a change from the boring layered salad. The smashed garlic with the salt to make a paste was key! I do think it takes quite a bit longer than the 20 minutes but it is well worth it! Its a hit at the parties.

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I made this exactly as the recipe calls and it was delicious. It was served at a football get together at our house. It was enough food to fill up a tiramisu bowl and made for a pretty presentation. I wouldn't put too much lettuce because IF you have any left over it will wilt. The only draw back is that it took a little more time than I figured it would because It seemed like a really quick dish. Overall, it tastes and looks great which is all I hoped for. Try it out!