Seven Layer Bean Dip with Bone Broth
Prep Time
20 minutes
Number of Servings
Serves 12
Ingredients

Layer One

  • 1 15-ounce can black beans, drained and rinsed
  • 1 scoop Organic Bone Broth Savory Herb 
  • [q:1/2] lime, squeezed
  • 1 tsp garlic powder
  • [q:1/2] tsp sea salt

Layer Two

  • 1 heirloom tomato, guts and membranes removed and diced
  • [q:1/2] red onion, diced
  • [q:1/2] lime, squeezed

Layer Three

  • 1 cup plain goat yogurt

Layer Four

  • One bunch of cilantro, finely chopped

Layer Five 

  • 1 cup guacamole

Layer Six

  • 1 bell pepper chopped, seeds and membranes removed

Layer Seven

  • 4 ounces raw sheep cheese, grated
Directions
  1. In a high-speed blender, add in black beans, Organic Bone Broth Savory Herb, lime juice, garlic powder, and sea salt. Blend until smooth and creamy.
  2. In an 8-inch glass bowl or 6-inch glass dish, line the bottom with the first black bean layer.
  3. In a small bowl, mix together tomatoes, onion, and lime juice. Add on top of black bean layer.
  4. Spoon goat yogurt evenly across tomato mixture.
  5. Evenly layer chopped cilantro on top of goat yogurt.
  6. Scoop guacamole over cilantro layer.
  7. Place chopped peppers on top of guacamole.
  8. Sprinkle raw sheep cheese on top. Keep refrigerated until ready to serve.