Our family was gathering for a late Sunday afternoon dinner and Mexican food was planned. I needed a good starter but wanted something that wasn’t high fat/high calorie. I have had 7 layer dip many times and this is a low cal twist to that recipe. I used 2 cups of refried beans and 1 cup salsa for the bottom layer and otherwise, used the recipe as below.
Layered Mexican Dip
It was a great little dip and I like it served with vegetables (especially Jicama) along with the chips.
MEXICAN LAYERED DIP
- 1 cup refried beans, vegetarian/low-fat
- 1/2 cup salsa
- 1-1/2 cups low-fat Greek yogurt
- 3 tablespoons taco seasoning
- 2 avocados, pitted, peeled & mashed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- juice from 1/2 lime
TOPPINGS:
- 1/2 cup low-fat shredded cheddar cheese
- 3/4 cup cherry or grape tomatoes, quartered
- 1/4 cup sliced green onions
- 1/4 cup sliced black olives
- cilantro sprigs
DIPPERS:
- raw vegetables spears; red/yellow/orange bell peppers, jicama, daikon radish, carrots, celery, etc.
- tortilla chips or strips
In small bowl, combine and stir beans and salsa. In separate bowl, combine and stir Greek yogurt and taco seasoning. In third bowl, combine and stir mashed avocado, garlic powder, salt, pepper, and lime juice. Use a 8×8″ pan or bowl or similar size. Place bean mixture on the bottom, guacamole in the middle, yogurt mixture on top; smoothing each into an even layer using the tip of a table knife.
Sprinkle on toppings: shredded cheese, tomatoes, onions, olives. Top with a sprig of cilantro. May be assembled, covered, and refrigerated up to 6 hours in advance. Serve with veggie spears and/or tortilla chips.
Recipe slightly adapted from Yummy Life
