Saturday, January 9, 2016

Veggie 7 Layer Dip

Veggie 7 Layer Dip


Bean Layer
1 can black beans, drained + rinsed
1/2 tsp chili powder
2 Tbsp. fresh lime juice
2 Tbsp. water
½ cup roughly chopped fresh cilantro
1 tsp. cumin
Avocado Layer
3 avocados, pitted + mashed with fork
⅓ cup chopped fresh cilantro
2 Tbsp. fresh lime juice
Other Layers
½ cup Greek yogurt or non-fat sour cream
2 cups chopped iceberg lettuce
3 organic tomatoes, seeded and chopped (about 1½ cups)
1 cup chopped hothouse cucumber
¼ cup chopped red onion
salt and pepper
chopped fresh cilantro and avocado, to garnish (optional)
Low fat tortilla chips, to serve


In a bowl of a food processor, combine all the bean layer ingredients and pulse until well blended and smooth. Season with salt and pepper to taste.
Mix all of the avocado ingredients in a small bowl. Season with salt and pepper to taste.
To Assemble:
Spread the beans in an even layer on the bottom of a 8X11 casserole dish. Spread the avocado in an even layer on top of the beans, followed by a layer of yogurt or sour cream, then the lettuce, tomatoes, cucumber, and red onion. Season the top lightly with salt and pepper to taste. Garnish with fresh chopped cilantro and chopped avocado. Serve immediately with tortilla chips. Enjoy!

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