Skinny Seven Layer Dip
Yields 8 servings
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 9x13-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
*Recipe lightly altered from Little Broken