Cucumber and Avocado Salad Bean Dip Recipe

Consider this dish an answer in the affirmative to the question, “Can dip be dinner?” Perfect for a hot summer evening but ideal truly any time of year, it comes together quickly and hits all the notes you want in a dip that can double as a meal: rich and hearty, but also fresh, crunchy, and creamy, with a flurry of herbs and salty cheese on top. The bottom layer is doctored-up canned refried beans (we love Amy’s brand), which taste homemade with a bit of butter and hot sauce added to the mix. On top, a fresh salad of cucumber, red onion, jalapeño, radishes, and avocado, dressed simply with lime and salt. A bag of tortilla chips or a sack of tostadas is a nonnegotiable accompaniment, as you’ll need them to scoop up hefty amounts of both the bean and salad layers.

Draining the salad portion of the dip is key; the salted and lime-dressed cucumbers will release quite a bit of liquid while they sit, which you don’t want running all over your creamy bean layer. Dump the vegetables into a colander or over a strainer before plating.