The Atlanta Journal-Constitution
SEVEN-LAYER DIP
Seven-layer dip is one of those decadent, delicious dips that render folks senseless. Before you know it, you find your willpower has gone way south of the border. Don’t tell anyone this is a healthier version, and I promise they will never know.
1 avocado, halved and pitted
1 cup shelled English peas or shelled edamame; if frozen, there’s no need to defrost
Juice of 1 lime, divided
Coarse kosher salt and freshly ground black pepper 1 (14.5-ounce) can low-sodium pinto beans, rinsed and drained
1 teaspoon ground dried red chiles
1 cup store-bought chunky salsa
½ cup reduced-fat sour cream
½ cup 0% skyr or yogurt
1 (4-ounce) can chopped green chiles
½ cup (2 ounces) grated cheddar cheese
4 green onions, trimmed and chopped
1 tomato, cored, seeded and chopped
½ jalapeno finely diced, or to taste
Place the avocado, peas and half of the lime juice in the bowl of a food processor fitted with the metal blade. Season with salt and pepper. Process the guacamole until smooth. Spoon the guacamole into an 8-by-8 glass casserole dish and spread into a layer.
Add the beans, ground chiles and remaining half of the lime juice to the processor bowl (as long as you scraped out most of the avocado into the casserole dish, it is OK if the bowl is a little bit dirty). Pulse until smooth. Using a spatula, place the puree on top of the guacamole to make the second layer.
Pour the salsa over the puree 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 layer, then finish with chopped tomatoes and jalapeno for the seventh. Serve immediately.
Serves 24.
Per ¼-cup serving: 67 calories (percent of calories from fat, 40), 3 grams protein, 7 grams carbohydrates, 2 grams fiber, 3 grams total fat (1 gram saturated), 4 milligrams cholesterol, 140 milligrams sodium.