Ingredients
Scale
- 1 can black beans
- 1 tbsp minced garlic
- 1/4 cup greek yogurt
- 1/2 cup guacamole
- 1/2 cup bell pepper pico de gallo
- 1/2 pd ground turkey
- 1/2 cup salsa of choice
- 1/2 cup monterey jack, sharp cheddar or mexican cheese blend
- 1 tbsp olive oil
Instructions
- Open can of black beans and drain, leaving about 1/2 tbsp of juice left. Add to a pot over medium-low heat, add in 1 tbsp minced garlic. Stir and let simmer for 10 minutes.
- While the beans are cooking, heat a pan over medium high heat. Add 1 tbsp olive oil then add in ground turkey. Break up in pan using spatula. Once turkey is no longer pink, add 1/2 cup salsa of choice and stir until well combined.
- Once beans are cooked, mash beans up until they’re thickened (they do not need to be completely mashed, just chunky). Set aside.
- To assemble dip:
- Layer black beans in the bottom of a dish (I used 11×7). Top with ground turkey. Top the turkey with a layer of greek yogurt, then a layer of guacamole, then a layer of cheese and finally the bell pepper pico de gallo.*
Notes
If you notice the pictures of mine, I did the layers differently but found them more difficult to do than I am suggesting. It’s easier to save the bell pepper pico for the top because it’s pretty hard to add things on top of it.