This 7 layer dip has all things typical to a traditional dip you are fond of, but this one skips the refried beans for a healthier option and takes guacamole to a new level!
A few weeks ago the hubby and I were invited to a Cinco De Mayo party with friends and we all had to bring a Mexican dish. Since I love dips, I went with the typical 7 layer but changed it up in a few ways to not only lighten it but make it healthier.
Classic yet lightened up is how I roll, still with the same flavors and ingredients but a little bit better for you!
It all starts here with your food processor and getting rid of those re-fried beans in the can! I looked over many cans of re-fried beans and many had modified corn starch and some even had sugar in them. So I thought just using beans and adding some spices would work just as well. Yes using a can might be easier but why when you can just use your food processor and make a pretty good and healthier version at home right?
Clean your food processor after making the first layer unless you don't care about having some brown color in your pretty green guacamole layer. I just quickly rinsed it out then made this awesome whipped guacamole! Why whipped you ask? Well, good question. Again easy enough to just buy guacamole but I had 2 ripe ones and decided that once mashed they just didn't look like there was enough to spread over all the beans in this 9 by 13 dish. Adding some Greek yogurt was the next step, once added it created this fantastic whipped like texture to the avocado! Perfectly spreadable and enough to cover the beans easily.
Next layer is the salsa and again you can surely buy some fantastic salsa's anywhere pretty much, but I really wanted to bring a dish that was completely made at home. My homemade salsa is just as easy in the blender and making it at home is so much less expensive then buying it anyway so win win!
Add lettuce and cheese of course! Can't skimp on the cheese, I used full fat but I reduced it to only 1 -½ cups!
Doesn't it look pretty? Just watch it disappear before your very eyes! It was a huge hit at the party we attended.
Here's what we were able to take back home to the kiddies!
I can't say I measured this out and was able to put it all back together so nicely so I'm making an educated guess here as far as servings. If you think half of this 9 by 13 would suit 8 people, I figure the whole dish should serve double that. Just like you would cut pieces of brownies into squares that is how I would measure out the dip from this type of layered dish.
LIghtened Up 7 Layer Dip with Whipped Guacamole
- 2 cans pinto beans
- 2 tablespoons tomato paste
- ½ teaspoon salt
- 1 tablespoons extra virgin olive oil
- 2 avocados
- 2 scallions chopped
- ½ teaspoon salt
- 1 jalapeno seeded, chopped
- 1 tablespoon lime juice about 2 limes
- 1 clove garlic minced
- ½ cup plain Greek yogurt nonfat
- 2 cups salsa
- 16 ounces light sour cream
- 2 cups chopped romaine lettuce
Layer 6 1 ½ cups shredded Mexican cheese
- 2 ½ ounces or ¼ cup sliced black olives
- ¼ cup freshly chopped cilantro
- In a food processor place layer one ingredients and blend until combined.
- Spread bean mixture into a 9 by 13 dish.
- Clean food processor before adding layer 2 ingredients.
- Blend layer 2 ingredients until smooth.
- Spread on top of bean mixture.
- Spread the rest of the layers on top of each other and refrigerate until ready to serve.
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Are you supposed to drain the Pinto beans? I didn't drain mine as the recipe doesn't say to but it is really runny 🙁