Skinny Seven Layer Dip
This Skinny Seven Layer Dip is loaded with fresh veggies, and makes a great appetizer or snack for any party or barbecue!
*This post is brought to you by Harvest Stone®. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
I saw a meme in my instagram feed about a month ago that said, “When you realize summer is right around the corner…” and the picture is a Google search bar that says, “How to lose 30 pounds in 1 second.” Haha! That’s totally how I feel, but it’s okay. I’m all about moderation, or modifying recipes, and today’s recipe takes classic seven layer dip, and turns it into skinny seven layer dip with a few simple swaps.
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This skinny seven layer dip starts with the usual – a bean layer (I did black beans instead of refried beans) and an avocado/guacamole layer. The next few layers are where the most modifications come in to make this seven layer dip better for you. I did non-fat Greek yogurt instead of sour cream, shredded lettuce instead of shredded cheese, and then I piled on the veggies — tomatoes, cucumbers, and onion.
The results are a fresh, crunchy, flavorful, and satisfying party dip! Now you don’t want to ruin a wholesome dip like this with tortilla chips, so I served it with Harvest Stone® crackers because they are USDA organic, certified gluten-free and non-GMO. The Original Brown Rice, Sesame & Flax Crackers (pictured) are great, but there are lots of flavors to choose from that would be equally as delicious. They are crisp, with the right amount of saltiness, and I love that they are better for you.
So with the fourth of July and barbecue season upon us, don’t sacrifice your healthy lifestyle. Bring this dip and Harvest Stone® crackers to the party! Then you’re sure to have something nutritious to eat. I’m betting your friends will even like it too!
Skinny Seven Layer Dip
Ingredients
Bean Layer:
- 15 oz can low sodium black beans, drained and rinsed
- 1 jalapeno pepper, stem and seeds removed (keep a few seeds for more heat)
- 2 Tbsp lime juice
- 2 Tbsp water
- ½ cup cilantro, stems removed
- 1 tsp ground cumin
- salt and pepper, to taste
Avocado Layer:
- 3 avocados, pitted and flesh removed from skin
- ⅓ cup cilantro, stems removed
- 2 Tbsp lime juice
- salt and pepper, to taste
Other Ingredients:
- 1 cup non-fat plain Greek yogurt
- 2 cups chopped iceberg lettuce
- 3 Roma tomatoes, seeded and chopped (about 1 1/2 cups)
- 1 cucumber, seeded and diced (about 1 cup)
- ½ small red onion, diced (about 1/4 cup)
- Harvest Stone® Original Brown Rice Sesame & Flax Crackers
Instructions
Bean Layer:
- In a food processor or blender, combine all ingredients and blend until smooth.
- Season with salt and pepper to taste.
Avocado Layer:
- In a food processor or blender, pulse all ingredients until mixed, but still chunky.
- Season with salt and pepper to taste.
To Assemble:
- Spread the beans in an even layer on the bottom of a 9×13-inch baking dish.
- Spread the avocado in an even layer on top of the beans.
- Spread the Greek yogurt in an even layer on top of the avocado.
- Sprinkle with lettuce, tomatoes, cucumber, and red onion in the respective order.
- Serve immediately with Harvest Stone Crackers. Cover and refrigerate any leftovers.
Notes
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