1277 McArthur Street
Manchester, TN 37355
Skinny Seven-Layer Dip
From MyFitnessPal.com, easy 7-layer taco dip, no heat required, flavorful fresh ingredients, prep time only 20 minutes!
| Servings | Prep Time |
| 16 servings 1/2 cup serving size | 20 minutes |
| Cook Time | Passive Time |
| none | none |
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From MyFitnessPal.com, easy 7-layer taco dip, no heat required, flavorful fresh ingredients, prep time only 20 minutes!
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Ingredients
- 1 15-oz can black beans rinsed/drained LAYER 1
- 1/4 cup unsweetened coconut milk LAYER 1
- 2 cloves garlic LAYER 1
- 2 whole limes, peeled LAYER 1
- 1 tsp Cumin LAYER 1
- 1 tsp smoked paprika LAYER 1
- 1 whole jalapeno, seeded LAYER 1
- 1 15-oz can yellow corn, drained/rinsed LAYER 2
- 1 whole Chipotle pepper in adobo sauce LAYER 3
- 2 whole limes, peeled LAYER 3
- 1 package (200g) Silken tofu LAYER 3
- 1/8 tsp sugar LAYER 3
- 3 medium bell peppers (1 red, orange, yellow) LAYER 4
- 3 medium tomatoes, diced LAYER 5
- 1/2 cup salsa LAYER 5
- 2 medium avocadoes, mashed LAYER 6
- 1 package (200g) Silken tofu LAYER 6
- 1 whole lime, peeled LAYER 6
- 1 clove garlic LAYER 6
- 1/2 tsp Cumin LAYER 6
- 1-2 tbsp unsweetened coconut milk LAYER 6
- 1 whole sliced green onions LAYER 7
- 1-2 whole sliced jalapenos (optionally seeded to reduce spiciness) LAYER 7
Servings: 1/2 cup serving size
Units:
Instructions
- Layer 1: Blend all ingredients in a food processor or blender until it reaches your desired consistency. Pour the mixture into the bottom of a large bowl (one big enough to hold about 10 cups), and tilt the bowl so that the mixture coats the bottom. Rinse the blender.
- Layer 2: Pour the corn evenly over the black bean mixture.
- Layer 3: Add all ingredients to the blender/food processor, and blend until smooth. Pour over the corn, and use a spatula or back of a spoon to spread evenly. Rinse the blender again.
- Layer 4: Scatter the peppers over the creamy chipotle layer.
- Layer 5: Pour the salsa over the peppers, then scatter the diced tomatoes on top.
- Layer 6: Add all ingredients except the coconut milk to the blender/food processor and process until smooth. Add the coconut milk gradually as needed to blend. Pour this layer over the tomatoes, and use a spatula or back of a spoon to spread evenly. Rinse the blender.
- Layer 7: Sprinkle the scallions and jalapeno slices over the avocado layer.
- TIP: To prepare the limes, use a paring knife to slice off the peel and pith (the bitter white part).
Recipe Notes
Nutrition Information
Serves: 16 | Serving Size: 1/2 cup
Per serving: Calories: 116; Total Fat: 5g; Saturated Fat: 0g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 124mg; Carbohydrate: 17g; Dietary Fiber: 5g; Sugar: 4g; Protein: 5g
Nutrition Bonus: Potassium: 401mg; Iron: 10%; Vitamin A: 5%; Vitamin C: 40%; Calcium: 8%
There is no Nutrition Label for this recipe yet.
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