Original recipe was developed by President and Founder Sylvie Rochette’s grandson Kaïs for a school project. This inspired us to create the perfect Epicure version, just in time for July 4th!
1 can (540 ml/18oz) low sodium black beans
1⁄2 cup sour cream
1⁄2 cup cream cheese
1⁄2 cup grated cheddar cheese
3 tbsp Nacho Cheese Dip Mix
2 ripe avocados
1⁄2 lime, juiced
1 large tomato
1⁄2 lime, juiced, optional
1⁄4 cup sliced black olives
1⁄2 cup crumbled queso fresco or feta
- Drain and rinse beans. Microwave, covered, on high in the Rectangular Steamer for 3 min. Mash with a fork and place in the bottom of the Multipurpose Steamer, spread to each corner.
- Rinse rectangular steamer. Place cream cheese, sour cream, grated cheddar, and nacho cheese dip mix in rectangular steamer. Microwave, uncovered, on high for 2.5 min or until bubbling. Stir to combine, spread over beans, allow to cool.
- While cheese dip is cooking, peel and remove pits from avocado. Scoop into 4-Cup Prep Bowl with guacamole dip mix and using the 2-in-1 Citrus Press, lime juice. Mash with a fork and spread over cheese sauce with a spatula.
- Dice tomato and add to 4-Cup Prep Bowl. Add salsa mix, and lime juice and cilantro if using. Toss together and place in rows over the guacamole, leaving space for cheese and olives.
- Make a square with the olives in the top left corner of the steamer. Place crumbled queso fresco in between the rows of salsa, and carefully over the olives.
Serve with tortilla chips and chopped veggies.
Queso fresco is a Mexican cheese with a slightly tangy and salty flavour. It’s used in many Latin American and South American dishes, from tacos and enchiladas to Colombian arepas. Because queso fresco doesn’t melt, it’s best used as finishing cheese – a great addition to salads, top burgers or grilled corn. Can’t find it at the grocery store? Swap in feta, ricotta or goat cheese.