You know... the term '7 layer dip' always confused me as... I've never actually seen a 7 layer dip with exactly 7 layers. Seriously. Think about it...
Mind boggling, I know.
In any case, this is my healthified take in the traditional party staple dip.
Oh! And don't let the ingredient list scare you away. Most of the items between the tomato layer and the guacamole layer are the same, so there really isn't that much (it just looks intimidating at first.) This is a super easy recipe anyway!
To lighten up and make this recipe more healthy, I've swapped out the refried beans for some homemade Faux Refried (Black) Beans. I also used a fat free greek yogurt instead of sour cream and used a reduced fat cheddar.
The guacamole and tomato layers were also homemade with whole clean ingredients to cut out any junk.
I also used 'Beanitos' chips for dipping - which are fabulous tortilla chip alternative made from differing beans (depending on which flavor you buy.) They are gluten free and so very yummy. The ones I used today were 'Better Cheddar', which were made from pinto beans. But, their 'Original' flavor is really good too - those are made from black beans.
I was really happy with the outcome. I mean... how could you go wrong with all of those amazing things? Beans, avocado, tomato... it's really a perfect combination. And I promise, no one is going to notice that you made any healthy substitutions.
This would be great as an addition to a game day spread or served at party. But, just eating it as a finger-food lunch was a pretty good way too! There weren't any complaints, not even from the picky eaters!
Healthified 7 Layer Dip
TheSkinnyFork.com
The Skinny:
Servings: 8 • Size: About 1/2 Cup • Calories: 226.8 • Fat: 11.1 g • Carb: 24.5 g • Fiber: 8.5 g • Protein: 12.3 g • Sugar: 2.9 g • Sodium: 341.2 mg
Ingredients:
3 C. Faux Refried Beans (I used Black Beans instead of Pintos.)
6 Oz. Fat Free Plain Greek Yogurt
1 C. Reduced Fat Sharp Cheddar Cheese, Shredded
Black Olives, Sliced
Tomato Layer:
2 Roma Tomatoes, Diced
1/2 Jalapeño, Seeded & Diced
2 Tbsp. Cilantro, Chopped
1 Chive, Chopped
1/2 Lime, Juiced
Salt & Pepper to Taste
Guacamole Layer:
2 Avocados, Mashed
1/2 Jalapeño, Seeded & Diced
2 Tbsp. Cilantro, Chopped
1 Chive, Chopped
1/2 Lime, Juiced
1 Garlic, Minced
Salt & Pepper to Taste
Directions:
In a medium bowl, combine the ingredients for the tomato layer.
I sealed mine and allowed it to sit in the fridge for about an hour to marinate.
Combine the ingredients for the guacamole layer in another medium size bowl.
Again I sealed this and allowed it to sit in the fridge for about an hour.
When ready, spread the beans out over the bottom of a dish. I used a handy glass pie pan. Nothing fancy here!
Top the beans with the greek yogurt and spread it out as best you can.
Sprinkle the cheese over the sour cream. Followed by the olives.
Carefully smooth the guacamole over the cheese and spread it out as best you can.
Finally, top with the tomato layer.
Serve right away or seal and store for up to a day in the fridge!
I used Beanitos chips for dipping. Yummy.
