Do You Want Some Of This Dip?

I started making this recipe several years ago when I saw it on a Dannon yogurt container. It turned out pretty good, and then eventually the dip became a household favorite of all of my sisters. In fact, each time I go back home, they always have a special request for me to make this dip for them. I’ve given them the recipe many times, but they say it still does not turn out the same. Here’s it for the last time. Good luck, girls!

2 cups Plain Dannon yogurt
Homemade beans
2 tbsp jalapeno peppers, diced
3 tbsp unpitted black olives,diced
2 tbsp chopped cilantro
Few shots of TB sauce (mild or hot) OR 3 tbsp salsa of choice
Lots of shredded cheese
Extras: chopped lettuce, tomatoes, onions, jalapenos, olives

Step 1: Make the first layer of beans. Let the beans cool before managing. Keep aside.

Step 2: Make the second layer by mixing the yogurt together with the chopped cilantro, jalapenos and olives. Keep aside.

Step 3: Assemble your dip.

• Layer the beans on the bottom of the tray.
• Spread salsa of your choice or few shots of hot sauce on top of the beans.
• Then spread the yogurt on top.
• Spread another layer of beans followed by a liberal layer of shredded cheese.
• Finally, garnish with toppings of your choice: lettuce, tomatoes, onions, jalapenos, olives, etc.
• Refrigerate at least 30 minutes before serving. Enjoy your dip with tortilla chips.

NOTE: This is the basic version. For advanced chefs, you could add a layer of guacamole and/or Spanish rice as one of the middle layers to give it an extra kick.