This cheesy, Mexican-inspired quinoa dip is packed with protein and veggies for a semi-healthy tailgating treat!
This week I’m sharing tailgate-style recipes as part of #10DaysofTailgate, the special blogging event I am participating in through the rest of the month. This event has been graciously organized by Camilla of Culinary Adventures with Camilla. While you’re thinking about it, be sure to pop over here to read all about the event and enter the giveaway. You won’t regret it! 🙂
One tailgating [or homegating] staple for me is dips. Cheesy, creamy, delectable dips that I can dunk tortilla chips in are my favorite thing ever! Notice that I didn’t say I’d dip veggies in dip. I’m not above healthifying a cheesy recipe, but I AM above dipping veggies in a cheesy dip. That’s just weird. For dips, tortilla chips > veggies, imo.
This Hot Mexican Quinoa Dip is full of all my favorite things! It’s a twist off of seven layer dip, and it’s even more delicious because it’s hot, gooey, and bubbly. I don’t think there are quite seven layers: black beans [pureed with garlic, cayenne, cilantro, and cottage cheese–weird-ish I know, but adds protein and makes ’em creamy], quinoa, cheese, bell peppers, salsa, avocado, tomatoes, green onion, and cilantro. I guess that’s nine layers! Extra yum, huh?
Ben and I ate almost the entire pan of this one Saturday night while watching a movie–it is that good! It almost reminds me of a black bean quinoa casserole that I’ve made before, except you eat it with chips so it’s extra fun. For some reason I feel a bit uninspired writing about it… but know this: it is amazing and addicting and perfect for anything from tailgating to a girls’ night in! Enjoy!
Hot Mexican Quinoa Dip
from The Lean Green Bean
for the beans
- 2 cups black beans
- 1 clove garlic
- 1 teaspoon cayenne pepper
- 1/4 cup cilantro
- 1/2 cup cottage cheese
- 1/4 cup water
for remaining ingredients
- 1 cup quinoa, cooked
- 1 cup shredded cheese – cheddar, Mexican blend, etc. your choice!
- 1 bell pepper, diced
- 1 cup salsa
- 2 avocados, diced
- 1 large tomato, diced
- 1/4 cup cilantro, minced
- 2 green onions, sliced
- hot sauce, optional
- tortilla chips, for serving
Grease a 9×9 inch pan with cooking spray. Preheat oven to 350 degrees.
In a food processor, combine all ingredients for the beans and process until mostly all ingredients are incorporated. It doesn’t have to be completely smooth. Add extra water if necessary to thin it out.
Spread half of the bean mixture on the bottom of the pan. Top with half of the quinoa, half the bell pepper, half the cheese, and half the salsa. Repeat with remaining ingredients. Cover with foil and bake for 30 minutes.
Let cool for a few minutes, then top with avocados, tomatoes, cilantro, and green onions. Serve with tortilla chips and hot sauce if desired.
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