10 Veggie Layer Dip

Typically weekend posts are reserved for brunches and breakfasts here in the Macheesmo universe but I felt the need to post a massive appetizer dip for “The Big Game” tomorrow.

Here’s the thing with this 10 Layer Dip dip: It’s colorful and actually not terrible for you. It’s mostly vegetables!

Of course, if you do what I did and eat it all by your damn self then it sort of defeats the purpose because you all of the sudden housed an entire bag of chips.

Anyway, this sucker is great at room temperature or chilled so make it whenever you want and serve it up to guests. I like to serve it on a large flat dish so you don’t have to dig a lot to get to the good stuff.

10 Vegetable Layer Dip

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5 from 2 votes

Author: Nick Evans

Servings: 6 Servings

Prep Time: 20 minutes minutes

Total Time: 30 minutes minutes

This is barely a recipe but it feeds a crowd and is actually not terribly bad for you. Make it for a game day appetizer and eat all of it.

Ingredients 

• 2 15- oz. cans pinto beans, drained
• 1 4½- oz. green chiles
• 2 tablespoons unsalted butter
• 1 teaspoon ground cumin
• 2 avocados, mashed
• 1 lime, juice only
• 1 cup sour cream
• 1 cup cheddar cheese, grated
• 1 cup sweet corn
• 1 cup diced tomatoes
• 1 jalapeno, diced
• ½ red onion, diced
• ½ red pepper, diced
• 3 scallions, diced
• Fresh cilantro, garnish
• Salt and pepper
• Tortilla chips, for serving

Cook ModePrevent your screen from going dark

Instructions

• Melt butter in a medium pot over medium heat. Add pinto beans, chiles, cumin and a pinch of salt. Mash beans together until roughly smooth.
• IN a small bowl, mash avocados with lime juice and a pinch of salt.
• Spread bean mixture over a large platter. Top with sour cream and avocado dip.
• Top with cheese, corn, and other toppings and serve with tortilla chips!

Nutrition

Serving: 0.25Cup | Calories: 460kcal | Carbohydrates: 41g | Protein: 16g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 234mg | Potassium: 944mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1162IU | Vitamin C: 36mg | Calcium: 245mg | Iron: 3mg

Course: Appetizers, Dips, Side Dishes, Snack Time

Cuisine: Tex-Mex

10 Layer Dip

Recipe by Photo!

I named this dip by vegetable count instead of by layer count because layers is kind of cheating. I could say this was a 12 layer dip or whatever, but it doesn’t tell you much about the actual dip.

Anyway, this 10 Layer Dip isn’t rocket science so here it is!

Melt a few tablespoons of butter in a pot over medium heat. Then add the drained beans, green chiles, cumin, and a pinch of salt and pepper. Mash this all together and your bottom layer for the dip is done.

This is hardly guacamole. It wouldn’t make sense to make a full guacamole recipe because most of the ingredients in guacamole are also in this 10 Layer Dip. So just mash up a few avocados with some lime juice and a pinch of salt.

First three layers: beans, sour cream, avocado.

If you want to make this dip even healthier, use Greek yogurt instead of sour cream, but it’s a party dip so I recommend using the real stuff in this case.

Cheese is, unfortunately, not a vegetable. But corn is!

You could use fresh tomatoes if you can find good ones. I just drained a small can of diced tomatoes and got out as much liquid as possible and then salted those lightly and added them to the dip.

Plus some diced jalapenos!

The last four veggies are all crunchy and delicious. Don’t skimp on them!

Had to take a chip for a dip right away.

If you are still on the hunt for a good dip for tomorrow’s game, this is easy to slap together and super tasty.

Make this and Go Broncos!