May 4, 2020

May recipe of the month – 7 layer black bean dip


Jazz up your humdrum beans from Food Storage with this May recipe of the month - 7 layer black bean dip. Celebrate Cinco de Mayo during this time of social distancing with a little flair! Great for any celebration.


  • 1 cup dried beans - soaked and cooked according to package
  • 3 cloves garlic - minced
  • 4 oz cream cheese - room temperature
  • 1/2 cup lemon juice
  • 1 cup chopped cilantro
  • 1/2 tbsp cayenne
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon cumin
  • salt and pepper to taste
Make it a 7 layer dip by adding these
  • 1 cups shredded cheddar cheese
  • 1 bunch green onions- chopped
  • 2 medium heirloom tomatoes- chopped
  • 1/2 cup black olives- chopped
  • 1 avocado sliced
  • 1/2 cup sour cream
  • Add 1 cup of your favorite salsa for an extra kick! Check out our recipe for our cilantro lime salsa and pineapple black bean salsa


Place beans and garlic in a food processor, Puree beans and garlic until smooth. Blend in cream cheese, cilantro, cayenne, chili powder, and cumin. Salt and pepper to taste. Serve immediately with your favorite chips! It can be refrigerated for 3 days. For 7 layer dip, spread black bean mixture into a 9x13 pan. Just before serving top with cheese, green onions, tomatoes, olives, avocados, and salsa. Serve and enjoy!  

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