Layered Bean Dip



Layered Bean Dip

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1 16 oz can refried beans

1 cup guacamole

1 8oz container sour cream

1 cup salsa

1 cup cheese sauce, or grated cheese

2 Roma tomatoes, diced

1/2 bunch green onions, sliced

1 cup black olives, sliced


Cook the refried beans ahead of time and let cool.

Layer in this order:

Refried beans


Sour cream


Cheese sauce or grated cheese

Sprinkle chopped tomatoes, green onions, and olives.

Serve with chips and enjoy.

Quinoa Salad

3 cups cooked quinoa*

1 diced avocado (diced)

1 15 oz can black beans (drained and rinsed)

1 medium cucumber (diced)

¾  cup grape tomatoes (cut in half)

½ cup cilantro (chopped)

½ cup green onions (sliced)

½ cup salsa


Cook the quinoa then cool to room temperature.

Add the remaining ingredients to the cooled quinoa and mix.


*How to cook the quinoa

2 cups water

1 tsp salt

½ tsp cumin

2 tsp onion powder

1 cup quinoa

Bring water and seasonings to a boil.

Add quinoa, stir, cover, and reduce heat to low and simmer for 25-30 minutes.