Description
The classic 7-layer dip gets a makeover in this healthy version. Whip it up for Super Bowl Sunday or any other game day and serve it with pita chips and raw veggies. It’s bound to be a hit!
Makes 4 cups.
From Dara Michalski of Cookin’ Canuck.
Ingredients
- 1 can (14 Oz. Size) Black Beans, Drained And Rinsed
- 1 cup Plain Nonfat Greek Yogurt
- ½ teaspoons Ground Cumin
- ¼ teaspoons Paprika
- ¼ teaspoons Salt
- ⅛ teaspoons Cayenne Pepper
- 1-½ Large Hass Avocados, Pitted
- ½ Lime, Juiced
- ¼ cups Crumbled Queso Fresco
- 2 Tomatoes, Chopped
- ⅓ cups Sliced Black Olives
- 2 Green Onions, Thinly Sliced
- 2 Tablespoons Minced Cilantro
Preparation
Spread black beans in the bottom of a glass baking dish.
In a small bowl, whisk yogurt, cumin, paprika, salt and cayenne. Carefully spread the yogurt mixture over the black beans.
In a bowl, mash avocados with a fork and stir in lime juice. Spread over the yogurt. Layer the queso fresco, tomatoes, black olives, green onions and cilantro over the avocados.
Serve with pita chips, tortilla chips or fresh vegetables.
