Chef Matt Lightner's 7-Layer Dip | Clean Plates

Ingredients

• 15 ounces dry pinto beans (approximately 2 cups), or 4 15-ounce cans cooked pinto beans, drained
• 1 smoked responsibly raised ham hock (inquire with your local butcher)
• 1 tablespoon olive oil
• 1 pound responsibly raised ground turkey
• ¼ teaspoon salt
• ¼ teaspoon cumin
• ¼ teaspoon chili powder
• 1 tablespoon dried oregano, preferably Mexican oregano
• 2 cloves garlic, finely chopped
• 1 bunch cilantro, chopped
• 1 jalapeño, seeded and finely chopped
• 2 ripe avocados, pitted, peeled, and diced or smashed
• 1 roasted chili or pepper (such as Anaheim or Poblano), peeled, seeded, and chopped
• 2 plum tomatoes, diced
• Other vegetables you love (Lightner suggests grilled zucchini), chopped
• 1 head of fresh cabbage, finely shaved
• 1 lime, zested and juiced
• 2 cups strained yogurt, such as Greek yogurt
• 1 cup grated cheddar cheese (Lightner loves an aged English or Tillamook cheddar)