Cultured Layered Bean Dip
This is such a fun recipe to bring to parties! You can make it in a large casserole dish or in small mason jars! This version is for one small 4-oounce mason jar, but you can always double or triple the recipe! Make lots of extra kefir cheese and keep it on hand so you can add it to guacamole and this dip. It's one of my most used condiments and one that has billions of probiotics.
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Servings: 1
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Ingredients
- 2 tablespoons pinto beans – mashed, preferably soaked and cooked
- 2 tablespoons kefir guacamole
- 2 tablespoons Cultured Border Salsa
- 2 tablespoons Kefir Cheese – You can also use strained Skyr or Greek Yogurt
- 1 tablespoon olives
- 1 tablespoon shredded cheese
- green onions – chopped
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Instructions
- Mash your pinto beans and place in the bottom of a 4-ounce mason jar.
- Layer in your guac, salsa, and kefir cheese
- Top with shredded cheese, olives, and green onions.
- Serve immediately or refrigerate for up to 2 days 🙂
