Mexican Dip Salad

  • PREPARATION TIME: 30 minutes
  • YIELDS 6 servings


  • 2 cups shredded iceberg lettuce
  • 1 x 15-oz. can reduced-sodium kidney beans, drained and rinsed
  • 1 cup thinly sliced scallions
  • 2 cups diced ripe red tomatoes
  • 1 large ripe avocado, peeled, pitted and diced
  • 1 x 12-oz. container Oikos® Roasted Red Pepper Dip
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup crushed baked tortilla chips
Mexican Dip Salad


  • In a 3 qt., clear glass, straight-sided container layer in even layers, in order: lettuce, beans, scallions, tomatoes, avocado, Oikos® Roasted Red Pepper Dip, cheese and finally on top the crushed chips. Cover with plastic wrap and refrigerate at least 2 hours before serving as a salad or as a dip with strong tortilla chips for dipping.