Five-Layer Potluck Dip: #69 of 1000 Sustainable Food Experiments

This recipe comes from my stepmother-in-law in Canada. It’s a crowd-pleaser, super easy to make, and nutritious too! We like to have it at home for lunch or a snack, but it’s also a great potluck idea for the holidays.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($14 total)

4 cups cooked dried beans (or you can use 2 cans) – $0.32
2 cups thawed frozen corn (or a can) – $1.00
1 green pepper, chopped – $0.69
1 12 oz bag green beans, chopped – $2.99
(you can also throw in tomatoes, celery, or whatever other veggies you have on hand)
3 tbsp olive oil – $0.30
2 tbsp apple cider vinegar – $0.10
1 tbsp sugar – $0.05
1 tsp basil – $0.28
Salt and pepper to taste
1 package guacamole – $4.49
1 2 lb bag tortilla chips – $3.99

Directions

1. Mix all ingredients together in a large bowl except the guacamole and tortilla chips. Serve the dip, guacamole, and chips in a help-yourself style. If you need to make it ahead or if there happen to be any leftovers, this dip will keep in the fridge for a week.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  3 = lots of leftovers
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 2 = decent meal loved by most (not so much the little kiddos)
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 17/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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