Go Back
–+ servings

Gluten-Free Layered Bean Dip Cottage Cheese Recipe

Gentle Tummy
Print Recipe

Ingredients
  

Refried Bean Layer:

  • 32 oz refried beans 2–16 ounce cans
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 cup mayo

Guacamole Layer:

  • 3 avocados
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoons lime juice 1 lime

Cottage Cheese Lime Crema:

  • 1 cup cottage cheese
  • 1/2 cup greek yogurt
  • 1/4 cup cilantro
  • 1 clove garlic
  • 2 tablespoons lime juice 1 lime
  • 1/4 teaspoon salt

Additional Layers:

  • 6 oz sliced olives 1 can
  • 2 cups shredded cheddar cheese
  • 2 roma tomatoes chopped
  • 1/4 cup cilantro chopped
  • 1 green onion chopped

Instructions
 

  • In a mixing bowl, combine the 2 cans of refried beans, cumin, garlic powder, salt, and gluten-free mayo.
    Mix well by hand or with an electric mixer until the ingredients are thoroughly combined. Set aside.
  • In a separate bowl, combine the three ripe avocados, garlic powder, salt, and lime juice.
    Mix well by hand or with an electric mixer until you achieve a smooth guacamole consistency. Set aside.
  • In a blender, food processor, or the chopper cup with an immersion blender, combine the cottage cheese, greek yogurt, olive oil, cilantro, garlic, lime juice, and salt.
    Blend until the mixture becomes smooth and creamy. Set aside.
  • Shred the cheddar cheese, dice the tomatoes, and finely dice the cilantro and green onions.
  • Choose a serving dish or a trifle bowl for layering. Start with a base layer of the refried bean mixture, spreading it evenly at the bottom of the dish.
    Then, spread a layer of guacamole on top of the beans. To create the ring of black olives, begin by pressing an olive against the glass above the guac layer. Then, gently push the olive down the glass into the guac. Continue all the way around the trifle bowl.
    To get a clean line of Cottage Cheese Lime Crema, scoop the crema into a sandwich or piping bag. Cut a .5" triangle off the corner. Begin piping the crema above the olives around the outside of the glass. Then, fill in the center and spread with a spatula.
    Then sprinkle on the shredded cheddar cheese, cilantro, and chopped tomatoes. Arrange the black olives in the center and then sprinkle the green onions on top.
    Cover the layered bean dip with plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to meld.
    Serve the seven-layer bean dip with corn tortilla chips, celery sticks, or corn tortillas.

Video

Notes

Healthy Gluten Free Layered Bean Dip Recipe Notes

Refried Beans: You can use the beans right out of the can and skip adding the mayo and spices. 
Avocados: Be sure to use ripe avocados. Adding the avocados as a lower layer in the dip helps them stay fresh longer by minimizing air exposure.
Lime Crema: You can replace this with sour cream. You can also make the crema in advance and store it in the fridge. 
Ring of Olives: Slicing the olives by hand is the best way to get a clean, circular shape on your olives. Be sure to press the olive slice against the glass before sliding it down into the guac layer to keep the guac from seeping in between the olive and the glass bowl.
Dip Toppings: Creating a circular shape on top of the dip with the olives makes for a striking visual. You can wait to add the additional toppings, including tomatoes, black olives, and green onions until right before you serve the dip for optimal freshness.
Did you make this recipe?Please let me know in the comments below how it turned out :)