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Market Five Layer Dip

Lisa Kalabokis

Soups & Sides
All seasons

Market Five Layer Dip


1 pound Three Sister’s black beans

2 tsp cumin, ground

2 cloves garlic

1 tbs salt

1 jar River Valley Ranch Five Cheese Garlic Spread

2 jars Tomato Mountain Chipotle Salsa

1 pound 1871 cheddar cheese, grated

1 handful of American Pride microgreens


  1. Place beans, cumin, garlic and salt in a pot. Fill with just enough water to cover and bring to a boil. Once boiling, reduce heat to simmer and cook beans until tender, about 1 hour.
  2. Cool beans. Place mixture in blender, including remaining liquid and blend until smooth.
  3. In a large bowl, begin layering each item in desired order.
  4. Serve cold with chips and enjoy!

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Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Saturdays, 7am–1pm
June through October (Outdoors)
West Loop, Mary Bartelme Park
115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

Full schedule »

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2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

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