Seven Layer Fresh Fiesta Dip - Healthy Option |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is a low fat version that I have been experimenting with the last few months. It is quite d'lish and we prefer it above the full fat versions. I like to serve it in smaller portion control bowls and give each person their own; that has been a real hit! People really seem to love the fact they have their own little dip for double dipping! Ingredients:
2 garlic cloves |
2 teaspoons kosher salt |
1 (15 ounce) can black beans, drained and rinsed |
1 (15 ounce) can pinto beans, drained and rinsed |
2 teaspoons chili powder |
2 tablespoons water |
1 tablespoon extra virgin olive oil |
2 cups low-fat cheddar cheese, shredded |
2 avocados, ripe, preferably haas |
1 jalapeno, stemmed, finely chopped (with seeds for more heat) |
2 cups romaine lettuce, chopped |
1 1/2 cups greek yogurt |
3 tomatoes, roma, ripe medium diced |
5 scallions, thinly sliced (white and green) |
Directions:
1. On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
2. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth.
3. Spread in the bottom of a 2 quart casserole or in individual sized dishes.
4. Scatter the cheese over the beans.
5. Halve and seed the avocados, then mash with the jalapeño and another teaspoon of salt in a small bowl.
6. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
7. Mix the yogurt with the cilantro and then spread over the lettuce.
8. Add a layer of tomatoes and finally scatter the scallions on top.
9. Cover and chill until ready to serve.
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