Easy Weeknight Dinners Finger foods RECIPES Small bites Specialty Vegetarian

7-Layer Bean Dip Balls with Guac and Pico de Gallo

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7-Layer Bean Dip Balls with Guac and Pico de Gallo

Print Recipe


  • Meatballs:
  • 1 can pinto beans
  • 1 clove garlic
  • 2 eggs
  • ½ cup carrots
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • ½ cup seasoned breadcrumbs
  • ½ cup grated cheddar cheese
  • Cooking oil spray
  • Pico de gallo:
  • ½ cup tomatoes, finely chopped
  • ½ cup mango, finely chopped
  • 2 tsp shallot, finely minced
  • Juice of 3 limes
  • 1 tsp extra virgin olive oil
  • ¼ tsp salt
  • ⅛ tsp freshly cracked pepper
  • Your favorite guacamole for serving



Preheat oven to 420ºF.


In a food processor, combine all meatball ingredients, and pulse until incorporated and fully blended, but don’t over-blend.


Using your hands, form 1 ½-inch balls and place on a parchment-lined baking sheet. Spray liberally with cooking spray, being sure to coat all sides of the meatball. Bake for 30–40 minutes until meatballs are crisp and golden.


Gently mix all pico de gallo ingredients together and let sit for 15 minutes to marinate before serving. Serve chilled with guacamole and the hot meatballs.

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