Sinless Seven Layer Dip
Makes 6 cups
Calories:
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.