Recipe: Mexican Inspired Layer Dip

Screen Shot 2019-07-11 at 6.23.59 pm.png

(per serving) 180kcal / 11 P / 27 C / 3 F

A snack for all my savoury pals out there! I love these sorts of flavours with a main meal, so I thought why not turn them into a snack. I’ve put them in a jar for cosmetic purposes, but it would work best in a bowl or a jar with a wider mouth. Packs well for a snack at work!


  •  ½ cup tinned black beans

  • Pinch of salt

  • 1 chopped tomato

  • Sliced spring onions

  • ¼ (or less) red onion

  • ¼ avocado

  • 0.5 tsp dried chilli flakes

  • 1 tsp lime juice

  • 20g low fat mozzarella cheese

  • 1 tbsp (20g) plain Greek yoghurt

  • Suggestion: Chopped celery and carrot for dipping (or pita bread) – not included in macros


  1. Drain/rinse black beans and place in a bowl with salt. Lightly mash with a fork.

  2. Place beans as bottom layer in your container/jar for serving.

  3. In a bowl combine chopped tomato, spring onion and finely chopped red onion (add this as the second layer)

  4. To create the third layer combine chopped avocado, chilli flakes and lime juice in a bowl and spoon onto previous dip layer.

  5. Add mozzarella and Greek yoghurt and serve