Mexican Layer Dip:
1-2 cans organic black beans
3 avacados
1/2 cup fresh organic pico salsa
Sea Salt
Cumin
1/2 lime
Organic, Raw Cheese
Diced tomatoes
1. Warm the black beans on low heat and season with cumin and a few spoonfuls of fresh salsa. As the beans cook, mash them into a bean dip for the first layer...refrigerate for a few minutes then add the following layers.
2. Make the guacamole layer by mashing avacados, sea salt, lime juice, and the rest of the fresh pico (Valley Natural's fresh, organic is my favorite)-then layer on top of the bean dip.
3. Shred the organic, raw cheese on top for layer 3.
4. Top with diced tomatoes and serve.
We like these with organic corn chips, Pecan gluten-free crackers, or rice crackers/chips. Many people like onions or olives also, but we prefer it simple.
Homemade Chili Con Queso:
Leftover Cup of Chili
Organic Salsa
Organic, Raw Cheddar/Monterey Jack
1. Place chili, salsa, and shredded raw cheese into a small crockpot and melt together. Serve with chips or crackers for that perfect cheesy snack that won't leave you feeling ill like the processed junk you buy at the store!
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