Photo: Slim Six-Layer Dip Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, roughly chopped
- 2 15-ounce cans red kidney beans, drained and rinsed
- 2 teaspoons chili paste or your favorite hot sauce
- 1 cup shredded low-fat cheddar cheese
- 1 cup shredded sharp cheddar cheese
- 2 ripe avocados, preferably Hass
- Kosher salt
- 2 teaspoons fresh lemon juice
- 5 scallions, white and green parts, thinly sliced
- 3/4 cup fresh cilantro
- 1 jalapeno, stemmed and thinly sliced
- 1 1/2 cups plain nonfat yogurt, preferably Greek
- 2 cups finely shredded romaine lettuce
- 3 ripe medium tomatoes, diced
Directions
Heat the oil in a skillet over medium heat. Add the garlic, beans and chili paste and heat until fragrant, about 3 minutes. Using a potato masher or fork, mash the beans. Remove from the heat, add 2 tablespoons water and mash until somewhat smooth. Spread in a 2-quart glass casserole dish.
Scatter the cheese over the beans. Halve and pit the avocados; scoop out the flesh into a bowl and mash with 1 teaspoon salt and the lemon juice. Spread the avocado over the cheese.
Reserve some scallions, cilantro and jalapeno for garnish. Pulse the yogurt with the remaining scallions, cilantro and jalapeno in a blender or food processor. Spread over the avocado. Top with the lettuce. Season the tomatoes with another teaspoon salt and scatter over the lettuce. Top with the reserved scallions, cilantro and jalapeno.
Per serving: Calories 290; Fat 15 (Saturated 5); Cholesterol 18 mg; Sodium 702 mg; Carbohydrate 25 g; Fiber 10 g; Protein 18 g
Photograph by Tina Rupp
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By shortynana
Columbus, OH
on October 01, 2012
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This is a good idea for a healthier version of the layered dip. However, I would serve it in a shallow dish or on a plate so that you could get a little of each layer when you dip :-
By LauraLK
on June 06, 2012
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Brought this dip along with whole grain chips to a summer Bible study and got lots of compliments! It was fresh and healthy tasting--feel good food! I especially enjoyed the yogurt layer. I think it would be really good on tacos. Next time I think I will definitely use the greek yogurt though because it was a little runny (would have used it this time but our little local grocery store didn't have any.
By NikandMark
Paducah, Kentucky
on February 07, 2012
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For years I made a layer dip with canned refried beans, cream cheese mixed with packaged taco seasoning and store-bought guacamole. This is has a much fresher taste and I know it has much better calorie and sodium content. The fresh jalapenos really make it!
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