Description

A quick and easy layered dip served in individual cups, combining fresh veggies, beans, cheese, and creamy ranch or yogurt, perfect for party snacks and casual gatherings.

Ingredients

Scale

1 can (15 oz/425 g) black beans, drained and rinsed
1 can (15 oz/425 g) whole kernel corn, drained
1 cup (150 g) cherry tomatoes, quartered
1 medium red bell pepper, finely diced
3 stalks green onions, thinly sliced
1 small jalapeño, seeded and minced (optional)
¼ cup (15 g) cilantro, chopped
Juice of 1 large lime
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and black pepper to taste
1 cup (100 g) shredded cheddar cheese
½ cup (120 ml) ranch dressing or Greek yogurt
About 2 cups (60 g) sturdy tortilla chips

Instructions

Prepare the veggie mix: In a medium bowl, combine drained black beans, corn, quartered cherry tomatoes, diced red bell pepper, sliced green onions, minced jalapeño (if using), and chopped cilantro. Toss gently to mix evenly.
Season the mix: Drizzle olive oil and fresh lime juice over the veggie mixture. Sprinkle ground cumin, chili powder, salt, and black pepper. Stir well to coat all ingredients.
Prepare the creamy layer: In a separate small bowl, mix ranch dressing or Greek yogurt with a pinch of cumin and a little salt. Adjust seasoning to taste.
Assemble the dip cups: In clear cups, start with a spoonful of the seasoned veggie mix filling about halfway. Add a layer of shredded cheddar cheese, then top with a dollop of the creamy ranch or yogurt mixture. Garnish with chopped green onions or cilantro leaves if desired.
Chill or serve immediately: Serve right away or chill for 15-20 minutes to let flavors meld. Cover loosely with plastic wrap if chilling.
Serve with tortilla chips: Arrange sturdy tortilla chips around the cups or place a few chips in each cup for easy scooping.

Notes

Drain and rinse canned beans and corn well to prevent sogginess. Use fresh lime juice for best flavor. Layer cheese between veggie and creamy layers to keep dip from getting watery. Chop veggies uniformly for easy scooping. Prepare creamy layer and shred cheese while veggies marinate to save time. Serve chips separately to keep them crunchy. Can be made ahead and refrigerated; add chips just before serving.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer
Cuisine: Southwestern

Nutrition

Serving Size: About 1 cup dip with
Calories: 200
Sugar: 4
Sodium: 250
Fat: 9
Saturated Fat: 3
Carbohydrates: 24
Fiber: 6.5
Protein: 7

Keywords: cowboy caviar, layered dip, party snacks, easy appetizer, black beans, corn, ranch dip, tortilla chips, game day snack