One or my LiveWell Consultants developed this Gluten Free and Low G.I. Mexican recipe for a special friend and fellow LiveWell Consultant’s birthday. I just had to share it so you can enjoy it guilt free as well. This Dip was the hit of the party ! Try it with your guests. You don’t even have to tell them that it is good for them!
Created by LiveWell Consultant Michelle McGeorge to celebrate the 60 fabulous years of Stan Hamm
1 can refried beans 1/3 cup salsa (any type bought or homemade)
1/2 cup onion -fine dice 1/2 tsp. cumin
1 red pepper -fine dice 1/2 tsp. chili powder
Fry onion and red pepper in TBSP olive oil until soft. Add beans, salsa, cumin and chili powder, mix well. Simmer for a few minutes and spread evenly on the bottom of a 9×13 pan. Let cool.
3/4 cup light sour cream 1 tsp. cilantro paste (or 2 tsp. fresh chopped)
3/4 cup Greek yogurt 2 TBSP taco seasoning (*see recipe below for GF option)
Mix and spread evenly over cooled bean layer
*GF Taco Seasoning: mix together; 1 tsp each coriander, smoked paprika, chili powder, thyme, oregano, montreal steak spice; 1 1/2 tsp each cumin, garlic powder; 1/2 tsp red chili flakes and 1/8 tsp cayenne pepper.
14 oz can black beans
Rinse well and drain. Sprinkle evenly over creamy layer.
2 Avocados -ripe so can be mashed Juice of 1 small lime
1/2 cup onion -finely minced 1/4 cup Greek yogurt
2 clove garlic -finely minced Salt and pepper –to taste
Mash avocado. Add rest of ingredients and mix well. Spread evenly over black bean layer.
Salsa -your choice, bought or home made. Mango salsa adds a nice flavour!
Spread a thin and evenly over the avocado layer.
1 cup sharp cheese -finely grated
Sprinkle over the salsa layer
2 tomatoes -diced 1 small can sliced black olives
1 yellow pepper -diced 4 green onions -chopped
Mix together and sprinkle over the cheese layer.
Serve with Gluten free tortilla chips. Yum!
Thanks Michelle! Keep them coming. You are one of the best cooks I know. I know you are working on a curried lentil stew recipe as I write this.