Bulk Barn Bean Layer Dip

Ingredients:

• Bean Base:
• 1/2 cup dried black beans (100 g)
• 1/2 cup dried pinto beans (100 g)
• 1/2 cup dried white navy beans (100 g)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp cayenne pepper (optional)
• Juice of 1 lime
• Salt & pepper, to taste (about 1 tsp salt, 1/4 tsp pepper)


• Layers:
• 1 cup Greek yogurt (240 g)
• 2 ripe avocados (about 250 g)
• 1 cup diced tomatoes (150 g)
• 1/4 cup fresh cilantro, chopped (15 g)
• 1 cup shredded cheddar cheese (100 g)
• 1/2 cup sliced black olives (75 g)
• 1/3 cup diced red onions (50 g)
• 1/4 cup sliced jalapeños, optional (~20 g, to taste)

Directions:

1. Soak & cook the beans: Rinse the dried black, pinto, and white navy beans. Soak overnight in plenty of water. Drain, then cook in fresh water until tender (about 60–90 minutes). Drain well.
2. Make the bean base: Add cooked beans to a food processor with garlic, olive oil, spices, lime juice, salt, and pepper. Blend until mostly smooth with a little texture.
3. Build the dip: Spread the bean mixture evenly into a serving dish. Layer with Greek yogurt, mashed avocado, diced tomatoes and cilantro, shredded cheddar cheese, sliced black olives, diced red onions, and jalapeños if using.
4. Serve & enjoy: Serve with tortilla chips. Customizable, crowd-pleasing, and perfect for game day.