Makeover Favorite: Healthy 7-Layer Dip
Original Seven-Layer Dip, 1/20 of recipe
Bye-Bye, Beef: There's no need to use the ground beef specified in the original recipe. Now this is a vegetarian-friendly dish, too.
Makes: 20 servings
Serving Size: 1/2 cup
Preparation Time: 20 minutes
1 container (8 oz.) plain, nonfat Greek yogurt
1 Tbsp. finely minced fresh cilantro
1 tsp. hot chili powder
1/2 tsp. ground cumin
1/2 tsp. oregano flakes
2 medium avocados, peeled, pitted, and mashed
1 Tbsp. fresh lemon juice
3 cups fresh shredded spinach
1 can (15 oz.) black beans, drained and mashed coarsely with a potato masher
1 cup chunky salsa, as mild or spicy hot as you prefer
1/2 cup reduced-fat shredded cheddar cheese
2 fresh plum tomatoes, seeded and diced
2 scallions, minced
10 black olives, pitted and diced
1. In a small bowl, combine the yogurt with the cilantro, chili powder, cumin, and oregano; set aside.
2. In another small bowl, combine the mashed avocado and fresh lemon juice; set aside.
3. Place the spinach in a clear serving bowl, such as a trifle dish. Spoon the black beans on the spinach. Use a spatula to spread the yogurt mixture over the beans. Spread the avocado mixture over the yogurt. Spoon the salsa over the avocado mixture. Sprinkle with the cheese and top with a layer each of plum tomatoes, scallions, and olives. Serve, if desired, with a selection of nonstarchy vegetables or baked multigrain chips.