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Sinless Seven Layer Dip for Your Super Bowl Party

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Seven Layer Dip on www.virginiawillis.com

The Atlanta Falcons are in the Super Bowl — and there’s going to be a lot of tailgating. Falcon and Patriot fans alike will be dining on wings, pizza, nachos, and guacamole. According to Forbes magazine, Americans will eat almost 200 MILLION pounds of Avocados from Mexico on Super Bowl Sunday!

Seven Layer Dip on www.virginiawillis.com

 

Seven Layer Dip

Another game day favorite is Seven Layer Dip. Addictive Seven Layer Dip is one of those decadent dishes that render folks absolutely senseless, so before you know it you find your willpower has gone way south of the border. Not this recipe! I’ve lightened things up for a deliciously winning combination. Shh! Don’t tell your Super Bowl Party guests this is a healthier version — and I promise, they will never know!

Bon Appétit Y’all — and Go Falcons!! 

Virginia

PS Want wings for your Super Bowl Party, too? Check out last week’s post with recipes for Coca-Cola Glazed Wings  and Curried Wings with Peach Dipping Sauce.

Seven Layer Dip on www.virginiawillis.com

 

Sinless Seven Layer Dip

Makes 6 cups
Prep Time20 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Author: Virginia Willis

Ingredients

  • 1 can low-sodium pinto beans 14.5-ounce, rinsed and drained
  • 1 teaspoon ground dried red chiles
  • Juice of 1 lime
  • 1 avocado halved and pitted
  • ½ cup broccoli florets shelled English peas, or shelled edamame
  • 1 cup chunky salsa
  • 1 tablespoon chopped fresh cilantro
  • 1 jalapeño chile cored, seeded, and chopped
  • ½ cup light sour cream
  • ½ cup plain 2 percent Greek yogurt
  • 1 can chopped chiles 4-ounce
  • ½ cup grated reduced-fat Cheddar cheese 2 ounces
  • 4 green onions trimmed and chopped
  • Coarse kosher salt and freshly ground black pepper

Instructions

  • Place the beans in the bowl of a food processor fitted with the metal blade. Add the ground chiles and half of the lime juice. Pulse until smooth. Using a spatula, place the puree in the bottom of a 2-quart casserole dish to make the first layer. Set aside.
    If the processor bowl is just a little bit dirty, and as long as you scraped out most of the beans into the serving bowl, go ahead and add the avocado, broccoli, and the remaining lime juice to the bowl. Season with salt and pepper. Process the guacamole until smooth. Spoon the guacamole on top of the beans to create the second layer.
    In a small bowl, stir together the salsa, cilantro, and jalapeño. Pour the salsa mixture over the guacamole for the third layer.
    In a small bowl, combine the sour cream and yogurt. Spoon the sour cream mixture on top of the salsa for the fourth layer. Pour over the chopped chiles for the fifth layer. Top with grated cheese and chopped green onions for the sixth and seventh layers. Serve immediately.

Reprinted with permission from Lighten Up, Y’all by Virginia Willis, copyright © 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography © 2015 by Angie Mosier.

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Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 1 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

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