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Endives with Cielito Lindo Dip

Prep 7 min
Total 35 min
Ingredients 8
Servings 8

Cielito lindo dip, also known as seven layer dip, is originally from Puerto Rico, but it has become very popular in the United States thanks to its special combination of Latin American flavors. It’s usually served with a side of chips, but for a lighter option, this time I would like to serve them with fresh endives. Endives are crunchy and they keep their shape so it’s easy to dunk them in the dip. This dip couldn’t be easier to make. Just gather the ingredients and proceed to layer them. MORE + LESS -

Ingredients

endive bunches

package (8 oz) cream cheese, at room temperature

can (15 oz) Old El Paso™ refried beans

tomatoes, diced

lb cooked ground beef

oz guacamole

bottle (16 oz) red hot sauce

cup Mexican-style cheese, grated

Directions

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1

Separate the endive leaves. Wash and dry.
2

Make the dip while the endives dry. In a large glass bowl, layer the ingredients in the following order: cream cheese, refried beans, chopped tomatoes, ground beef, guacamole, the salsa and the cheese.
3

Serve with endives.

Expert Tips

To save time, you can make it the day before, cover with plastic and refrigerate.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Cielito lindo dip, also known as seven layer dip, is originally from Puerto Rico, but it has become very popular in the United States thanks to its special combination of Latin American flavors. It’s usually served with a side of chips, but for a lighter option, this time I would like to serve them with fresh endives. Endives are crunchy and they keep their shape so it’s easy to dunk them in the dip. This dip couldn’t be easier to make. Just gather the ingredients and proceed to layer them.