Fresh & Healthy 7-Layer Dip
User Reviews
5
Fresh & Healthy 7-Layer Dip
Description
The Fresh & Healthy 7-Layer Dip features seven distinct layers that blend creamy, tangy, and fresh ingredients. The base layer of refried beans provides a smooth and hearty foundation. Above that, the seasoned yogurt layer adds a tangy, lightly spiced dimension with taco seasoning. The guacamole includes diced jalapeño and lime for freshness and gentle heat balanced by creamy avocado and cilantro. The final layers offer texture and color with shredded cheddar cheese, quartered grape tomatoes, sliced black olives, diced onion, fresh cilantro, and optional jalapeño slices. The assembled dip is chilled to meld flavors and is ideally served with tortilla chips or assorted fresh vegetable sticks.
The dip makes a versatile appetizer or snack that can be prepared the day before to develop the flavors while maintaining freshness. It serves approximately 10 people, making it suited for parties or casual gatherings.
To keep the dip fresh, it should be refrigerated once assembled. Leftovers can be stored in airtight containers for 3 to 4 days, preserving the layered flavors. Making the dip the same day it will be served maximizes ingredient vibrancy especially for fresh vegetables and avocado.
Ingredients
- 1 refried beans vegetarian if desired, canned 15 oz
- For the taco layer:
- 3 5.3 oz PLAIN yogurt quantity approx 2 cups or containers
- 1 taco seasoning 1 ounce packet
- For the guacamole layer:
- 2 avocado medium
- 2-3 tablespoons cilantro chopped
- 1 jalapeño seeded and diced
- ½ lime juiced
- salt to taste
- black pepper to taste
- Remaining layers:
- ½ cup cheddar cheese shredded, or Mexican cheese
- 1 ½ cups grape tomato quartered
- ¼ cup black olive sliced
- 2 tablespoons onion finely diced, red or green
- ½ cup cilantro chopped, fresh
- jalapeno pepper optional slices
Instructions
- Spread refried beans all over the bottom of a 9x9 inch pan.
- In a medium bowl, mix together the yogurt and packet of taco seasoning (or DIY taco seasoning). Spread on top of refried beans.
- In a separate medium bowl, mash avocados with a fork until a mix between smooth and chunky. Stir in cilantro, jalapeno, lime juice and add salt and pepper to taste. Spread on top of yogurt.
- Finally, add remaining layers in the following order: shredded cheese, quartered grape tomatoes, sliced black olives, diced onion, cilantro and a few jalapeno slices.
- Cover and refrigerate until ready to serve. Recipe be can be made 24 hours in advance, but is best to make the day of! Serves 10. Serve with tortilla chips, plantain chips, pita chips, carrot sticks, celery or cucumber slices.
Notes
- You can prepare this dip up to 24 hours in advance; keep it covered and refrigerated for best freshness.
- Leftover dip stores well in airtight containers in the refrigerator for 3 to 4 days.
- Serve with various dippers like tortilla chips, plantain chips, pita chips, or fresh vegetable sticks such as carrot, celery, and cucumber slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 160cal | 8% |
| Carbohydrates | 13.5g | 5% |
| Protein | 9.5g | 19% |
| Fat | 8.4g | 13% |
| Saturated Fat | 2.2g | 11% |
| Fiber | 5.4g | 22% |
| Sugar | 2.4g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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