This Skinny Seven Layer Dip is loaded with fresh veggies, and makes a great appetizer or snack for any party or barbecue!

Skinny Seven Layer Dip


Prep Time 25 minutes
Total Time 25 minutes
Yield 8 servings

Ingredients

Bean Layer:

  • 1 (15oz) can low sodium black beans, drained and rinsed
  • 1 jalapeno pepper, stem and seeds removed (keep a few seeds for more heat)
  • 2 Tbsp lime juice
  • 2 Tbsp water
  • 1/2 cup cilantro, stems removed
  • 1 tsp ground cumin
  • salt and pepper, to taste

Avocado Layer:

  • 3 avocados, pitted and flesh removed from skin
  • 1/3 cup cilantro, stems removed
  • 2 Tbsp lime juice
  • salt and pepper, to taste

Other Ingredients:

  • 1 cup non-fat plain Greek yogurt
  • 2 cups chopped iceberg lettuce
  • 3 Roma tomatoes, seeded and chopped (about 1 1/2 cups)
  • 1 cucumber, seeded and diced (about 1 cup)
  • 1/2 small red onion, diced (about 1/4 cup)
  • Harvest Stone® Original Brown Rice Sesame & Flax Crackers

Instructions

Bean Layer:

  1. In a food processor or blender, combine all ingredients and blend until smooth.
  2. Season with salt and pepper to taste.

Avocado Layer:

  1. In a food processor or blender, pulse all ingredients until mixed, but still chunky.
  2. Season with salt and pepper to taste.

To Assemble:

  1. Spread the beans in an even layer on the bottom of a 9x13-inch baking dish.
  2. Spread the avocado in an even layer on top of the beans.
  3. Spread the Greek yogurt in an even layer on top of the avocado.
  4. Sprinkle with lettuce, tomatoes, cucumber, and red onion in the respective order.
  5. Serve immediately with Harvest Stone Crackers. Cover and refrigerate any leftovers.

Recipe Notes

*Recipe lightly altered from Little Broken

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