My roommate was nice enough to meet me after work to run some errands this week. Not so surprisingly, after a cold walk home, we were both craving warm Mexican food. Instead of shelling out money at our favorite local spot, I decided to make a big steaming bowl of improvisational layer dip. We had some Cannellini beans and extra sharp cheddar cheese at home, so we just picked up some ingredients to make some guacamole and I tossed it all into a Pyrex layer by layer and baked it in the oven.
What came out was a mouthwatering bowl of hot and hearty dip. The great thing about this recipe is that it’s pretty healthy (if you don’t use too much cheese) and can be eaten not only as a snack, but as a meal – and so our dinner it became. Just scoop some into a small bowl, top with some Greek yogurt (in place of sour cream) and toast up some tortilla chips for dipping (I recommend Ezekiel tortillas). Here’s how to make this…
2 cans Cannellini Beans
2 Tomatoes chopped
1 medium red onion chopped
2 Tsps extra virgin olive oil
1 cup extra sharp cheddar cheese
Salt and Pepper to taste
In a medium bowl, combine Cannellini beans, 2 tbsp chopped red onion, 2 tsp extra virgin olive oil and sprinkle of salt and pepper. In a separate bowl, prepare the guacamole by combining avocados, tomatoes, lime juice, the remaining chopped onion and and salt and pepper to taste -mash together. In a tall pyrex bowl add half of the Cannellini mixture and top with a thin layer of cheese, then add half of the guacamole and repeat with the remaining beans, guacamole and cheese, topping off with a thick layer of cheese. Bake at 375 for 35 minutes or until cheese starts to brown a little. Serve alone or with Greek yogurt and tortilla chips.