Can 7 Layer Dip actually be healthy? Absolutely! It’s usually filled with fat, calories, and not much nutrition – but with a few easy swaps you’ll get a dip that’s still FULL of flavor, but healthy enough to be a one dish meal. I was inspired by this recipe from Fannetastic Food, and made a few modifications to Anne’s recipe for dinner a few nights ago. My modified ingredients list is below, and you can find the original here. Thanks Anne for a great recipe! My husband totally loved this dish – and it’s great as a quick & easy weeknight meal, or as an appetizer for parties.
The secret swaps / ingredients that make this dish healthy are:
- 1 15 oz can of Refried black beans, made with all-natural ingredients with no oil, sugar, etc. added (instead of the processed refried beans usually used)
- 2 Mashed avocados (instead of avocado “dip”) Season them with 2 Tbsp Lemon Juice, 1/2 tsp salt, 1/2 tsp pepper
- 8 oz of 0% Fage Greek Yogurt seasoned with Taco Seasoning, or you can also use fat-free sour cream (instead of full fat sour cream or mayo)
- Fresh veggies! I used 1 bunch of green onions, red bell peppers, 3-4 roma tomatoes, diced (per Anne’s suggestion) – but you can use diced red onions, olives, lettuce, spinach, etc – the sky’s the limit.
- 1/4 cup low fat Mexican Cheese blend
- I served the dip with homemade, baked tortilla chips: made using corn tortillas, olive oil spray, and salt – and broiled in the oven at 350 degrees
- Warm up refried beans in a small pot over medium heat. Add in taco seasoning to taste. Once all combined, set aside to cool
- Peel, pit, mash avocados in a small bowl – add lemon juice, salt, pepper and stir to combine
- Combine yogurt and taco seasoning mix in another bowl
- Cut corn tortillas into eighths, spread on a baking sheet that has been sprayed with olive oil cooking spray. Spray the tops of the tortillas with cooking spray, season with salt, and broil at 350 degrees on low until the tortillas are crispy & golden brown.
- To assemble:
- Spread refried beans on a large, shallow serving platter
- Spread avocado mixture over bean dip
- Spread yogurt mixture over bean dip
- Sprinkle with green onions, bell peppers, and tomatoes
- Cover with grated low fat Mexican cheese
- Serve with the homemade corn chips!
Here’s the mashed avocado ready to go…
And the yogurt dip (Note – my husband didn’t like this as much as low fat sour cream, but I LOVED it – so try it out and see what you think)
Aren’t the veggies pretty?
The bean dip, all assembled and ready to eat
Served with my baked corn chips
Doesn’t this just make you want to dig in and devour the dip? And the best part is – you can enjoy it totally guilt-free.