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Football season is here! Fingers crossed that everything goes as planned. C'mon COVID, let us play and watch some football.

With Sunday game day, you must have a good chip and dip situation. So why not whip together a three-layer dip with a healthy, O&G spin to it? You've got the black beans. You've got the guac. And you've got the homemade pico de gallo. It all comes together quickly for a savory game day snack!

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Ingredients:

(Serves: 4 | Prep Time: 45min)‍

Bean Layer

- 1 can black beans, rinsed and drained

- pinch of salt

- pinch of cumin

- pinch of cayenne

- pinch of garlic powder

- pinch of onion powder

- 2 Tbsp. water

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Guacamole Layer

- 1 ripe avocado, diced

- 2 Tbsp. lemon juice

- 1 Roma tomato, chopped

- ⅓ cup red onion, diced

- 1 clove garlic, minced

- ½ tsp. salt

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Pico de Gallo Layer

- 2 medium tomatoes, diced

- ⅓ cup red onion, diced

- ⅓ cup bell pepper, diced

- ½ jalapeño, seeded and diced

- 1 clove garlic, minced

- 1 Tbsp. lime juice

- pinch of cumin

- pinch of salt

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Garnish

- green onions, chopped

- cilantro, chopped

- ¼ cup nutritional yeast

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Instructions:

For the Bean Layer

1. Add all of the "bean layer" ingredients into a food processor and blend until smooth.

2. Spread the beans evenly on the bottom of your serving dish.
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For the Guacamole Layer

3. Combine all of the "guacamole layer" ingredients into a large bowl and mash together with a fork.

4. Spread the guac layer over the bean layer in your serving dish.
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For the Pico Layer

5. Combine all of the "pico de gallo layer" ingredients into a large bowl and stir until everything is evenly distributed.

6. Pour the pico over the guac layer in your serving dish.
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For the Garnish

7. Top with green onions, cilantro, and nutritional yeast.

8. Serve immediately with blue corn tortilla or sweet potato chips!