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Layered Pinto Bean Game-Day Dip

A creamy, tangy layered dip of spiced mashed pinto beans, lime yogurt, chunky avocado, salsa and sharp cheddar, scooped up with crisp carrot and pepper sticks.

Layered Pinto Bean Game-Day Dip

Ingredients

  • 2 cans, drained554 gPinto beans, canned, drained
  • 1½ tsp3 gGround cumin
  • 1⅛ tsp3 gChili powder
  • 2 cloves6 gGarlicfinely grated
  • 1 lime, juiced44 gLime juice
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1½ whole300 gAvocadodiced
  • ⅛ tsp1 gSalt
  • 1 cup260 gJarred salsa
  • ½ cup shredded60 gCheddar cheesefinely shredded
  • 2 medium30 gGreen onionsthinly sliced
  • ½ cup chopped8 gFresh cilantrochopped
  • 5 medium300 gCarrotscut into sticks
  • 2 medium240 gRed bell peppercut into strips

Steps

  1. In a bowl, mash the pinto beans with a fork or potato masher, adding the cumin, chili powder, half the garlic and a third of the lime juice, plus a splash of water if needed, until thick and spreadable.
  2. Spread the bean mixture in an even layer in a shallow serving dish or 8-inch square dish.
  3. Stir the Greek yogurt with the remaining garlic and another third of the lime juice until smooth, then spread it over the beans.
  4. Gently toss the avocado with the remaining lime juice and the salt, mashing lightly so it stays chunky, and spoon it over the yogurt.
  5. Spoon the salsa over the avocado, letting excess liquid drain off first so the dip stays neat.
  6. Scatter the cheddar, green onion and cilantro over the top.
  7. Arrange the carrot sticks and bell pepper strips around the dip and serve right away, or cover and chill up to 2 hours.

Contains: Milk.

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Saved in the Every Helping recipe book on October 19, 2026.

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