Layered Bean Dip

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for 6 servings


2 tablespoons olive oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 cups black bean, cooked
1 teaspoon ground cumin
1 pinch cayenne pepper
fine sea salt, to taste
freshly ground black pepper, to taste

1 ¼ cups sour cream
½ lime, juiced
fine sea salt, to taste

4 avocados, chopped
½ lime, zested
½ lime, juiced
fine sea salt, to taste
1 ½ cups shredded cheddar cheese
2 cups cherry tomato, chopped
¾ cup black olive, sliced
¾ cup scallion, sliced
1 cup cilantro leaf, whole
tortilla chips, to serve
hot sauce, to serve


  1. In a large saucepan heat the oil. Add the shallot and garlic and sauté until tender, 3 to 5 minutes.
  2. Add the black beans and mash until smooth. Season with ground cumin, cayenne pepper, salt, and black pepper.
  3. Spread the bean mixture in an even layer over the bottom of a 9-inch (25-cm) clear glass dish.
  4. In a medium bowl, stir together the sour cream and lime juice and season with salt. Spread the sour cream mixture over the bean layer.
  5. In another medium bowl, mash together the avocados, lime juice and zest, and season with salt. Spread the avocado mixture over the sour cream layer.
  6. Sprinkle with the cheese, tomatoes, olives, scallions, and cilantro. Serve with tortilla chips and hot sauce.
  7. Enjoy!