Who doesn’t like dip, or beans and cheese? It is pretty much the perfect combination. Add a bit of spice, and it makes for something real nice! This Layered Bean and Tomato Nacho Dip is full of flavor, easy to make, and full of fresh-from-the-garden (or –produce aisle) ingredients.
What does the recipe take? No more than a quick stop at the market, some chopping here, some blending there, and voilà!
The recipe makes 2½ cups, but if you aren’t able to devour the whole thing (I may or may not have done this), you can easily store the beans, salsa, and other parts of the recipe separately for the next day. Here’s a little tip if you are using dried beans: Cooked dried beans freeze well and will keep in an airtight container or freezer bag for up to 6 months.
3 tomatoes, seeded and chopped
¼ cup chopped onion
2 tablespoons chopped jalapeños
1 clove garlic, minced
1 teaspoon red-wine vinegar
1½ cups cooking pinto beans, or 1 can (12 ounces) pinto beans, drained
1 tablespoon chili powder
⅔ cup cottage cheese
¾ cup shredded iceberg lettuce
2 ounces sharp cheddar cheese, grated
10 small pitted black olives, sliced
In a small bowl, combine the tomatoes, onion, jalapeños, garlic, and vinegar to make a salsa, then set aside.
In a blender or food processor, purée the pinto beans with the chili powder; set aside.
Clean out the blender, then process the cottage cheese until it is smooth and creamy.
Spread the pinto beans on a dinner plate. Spread the cottage cheese on top of the beans, then layer half of the salsa, then the shredded lettuce, and then the remaining salsa. Top with grated cheese and olive slices.