High-Fiber Layered Bean Dip

Serves: 2–4  Prep Time: 10 minutes 

For the Bean Layer

• 1 can black beans, drained and rinsed

• 1 can pinto beans, drained and rinsed

• 1 can cannellini beans, drained and rinsed

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon cumin

• ½ teaspoon chili powder

• ½ teaspoon cayenne pepper (optional, for heat)

• Juice of 1 lime

• Salt and pepper, to taste (I used 1 tsp salt and ¼ tsp pepper)

For the Layers

• Greek yogurt

• Mashed avocado

• Diced tomatoes and cilantro

• Shredded cheddar cheese

• Sliced black olives

• Diced red onions

Directions

1. Add all beans, garlic, olive oil, spices, lime juice, salt, and pepper to a food processor. Blend until smooth and creamy. Adjust seasoning to taste.

2. Spread the bean mixture as the base in a serving dish. Layer Greek yogurt on top, followed by mashed avocado.

3. Sprinkle with diced tomatoes, cilantro, shredded cheddar, sliced olives, and red onions.

4. Serve immediately with tortilla chips, pita, or veggie sticks — or chill for 30 minutes for a thicker texture.