Southwest Layered Dip
2 large, ripe avocados
1 Tbsp. lime juice
¼ tsp. Garlic Powder
½ tsp. Himalayan Granules Mineral Salt, ground
¼ tsp. 4 Peppercorn Spice Blend, ground
1 cup refried beans
½ cup salsa
1 ½ cup Greek yogurt
2 Tbsp. Southwest Spice Blend
2/3 cup shredded cheddar cheese
½ cup cherry (or grape) tomatoes, quartered
¼ cup sliced green onions
¼ cup sliced black olives
Sprigs of cilantro (optional garnish)
1 Tbsp. Lime Frost Sea Salt (optional garnish)
1 Tbsp. lime juice
¼ tsp. Garlic Powder
½ tsp. Himalayan Granules Mineral Salt, ground
¼ tsp. 4 Peppercorn Spice Blend, ground
1 cup refried beans
½ cup salsa
1 ½ cup Greek yogurt
2 Tbsp. Southwest Spice Blend
2/3 cup shredded cheddar cheese
½ cup cherry (or grape) tomatoes, quartered
¼ cup sliced green onions
¼ cup sliced black olives
Sprigs of cilantro (optional garnish)
1 Tbsp. Lime Frost Sea Salt (optional garnish)
LAYER 1: Mix the pulp of the avocados, lime juice, Garlic Powder, Himalayan Granules Mineral Salt, and 4 Peppercorn Spice Blend in a small bowl.
LAYER 2: Mix beans and salsa in another small bowl.
LAYER 3: Mix yogurt and Southwest Spice Blend in a third small bowl.
SPREAD layer 1 evenly into the bottom of one large or 12 (3-4 oz.) small clear bowls. Follow with layer 2 and then layer 3.
SPRINKLE on toppings in the following order: cheese, tomatoes, green onions, black olives, cilantro, and Lime Frost Sea Salt. Serve with tortilla chips or sliced veggies.
LAYER 2: Mix beans and salsa in another small bowl.
LAYER 3: Mix yogurt and Southwest Spice Blend in a third small bowl.
SPREAD layer 1 evenly into the bottom of one large or 12 (3-4 oz.) small clear bowls. Follow with layer 2 and then layer 3.
SPRINKLE on toppings in the following order: cheese, tomatoes, green onions, black olives, cilantro, and Lime Frost Sea Salt. Serve with tortilla chips or sliced veggies.