This recipe for five-layer dip comes from an old friend in Canada. It’s a crowd-pleaser, super easy to make, and nutritious too! We like to have it at home for lunch or a snack, but it’s also a great potluck idea for the holidays.
Ingredients
4 cups cooked dried beans (or you can use 2 cans)
2 cups thawed frozen corn (or a can)
1 green pepper, chopped
1 12 oz bag green beans, chopped
(you can also throw in tomatoes, celery, or whatever other veggies you have on hand)
3 Tbsp olive oil
2 Tbsp apple cider vinegar
1 Tbsp sugar
1 tsp basil
Salt and pepper to taste
1 package guacamole
1 2 lb bag tortilla chips
Directions
Mix all ingredients together in a large bowl except the guacamole and tortilla chips. Serve the dip, guacamole, and chips in a help-yourself style. If you need to make it ahead or if there happen to be any leftovers, this dip will keep in the fridge for 3 days.
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