recipe – a lighter, fresher seven-layer dip

recipe – a lighter, fresher seven-layer dip

We were making sooooo much decadent food for our Super Bowl party that I wanted something a little lighter and healthier to balance it out.  I love me some seven-layer dip, but the kind people usually bring to parties is more Taco Bell than Veggie Grill.

This recipe is a lighter, healthier version that will fill you up without leaving a lead weight in your tummy.  It makes a substantial appetizer for vegetarians too.

Seven Layer Dip Lite

Layer 1:  Bean Spread

  • 2 cloves garlic
  • 2 tsp kosher salt
  • 1 15oz can black beans, drained and rinsed
  • 1 15oz can pinto beans, drained and rinsed
  • 2 tsp chili powder
  • 2 tbsp water
  • 1 tbsp extra virgin olive oil

Using the back of a knife, smash garlic cloves, add salt, and mash together to form a coarse paste.  Put the garlic, beans, chili powder, water and olive oil in a food processor and blend until smooth.  Heat in a saucepan or microwave until hot.  Spread in the bottom of a pie plate or 2 quart casserole dish.

Layer 2:  2 cups lowfat shredded cheddar cheese

Layer 3:  1 ½  cups guacamole

Layer 4:  2 cups chopped romaine lettuce

Layer 5:  1  cup crème fraiche or Greek nonfat yogurt

Layer 6:  1 cup grape or small cherry tomatoes, cut in half

Layer 7:  3 scallions (white & green parts), thinly sliced

Serve with tortilla chips for dipping.  This is also cute when you make individual sized portions in a 6 or 8oz ramekin.

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