Thursday, September 24, 2015

Healthy 5 Layer Dip

This post is probably a little late in the game since outdoor bbq season is largely over, but this dip is really appropriate for any kind of gathering and I've never brought leftovers home with me. It has all of the texture and richness of a traditional 7 layer dip, but with a very light bean dip and greek yogurt instead of sour cream.

Black Bean Dip
1 medium red pepper, diced
1/2 cup onion, diced
2 cloves garlic, minced
3 tsps Chalula sauce
1 tsp cayenne pepper
2 tbsps salt
1 can black beans
2 tsp olive oil

Add 1 tsp olive oil to the pan and sautee onions and red peppers with a pinch of salt. When the onions are translucent and soft, add the garlic and cook for 2 more minutes, then add the can of beans with Chalula and cayenne pepper. Cook an additional 15 minutes. Remove from heat and let the mixture cool slightly before adding it to blender or food processor. Blend until smooth.

Pico de Gallo
4 ripe tomatoes, diced
1/4 cup onions, diced
1/4 cup cilantro, diced
1 tbsp salt
1 tsp jalapeno, diced (more if you like more heat)
Combine all ingredients.

2 ripe avocadoes, diced
1/4 cup onions, diced
1 garlic clove, minced
Juice of 1/2 a lime
1.5 tbsps salt
Combine all ingredients and continue to stir until consistency is as smooth as desired. 

Five Layer Dip
2 cups black bean dip
2 cups pico de gallo
1.5 cups guacamole
1 cup greek yogurt
1 cup cheddar cheese
Set aside 1/4 cup of pico de gallo to save for the very top. Begin layering the bottom of the bowl with the black bean dip and don't be shy! Top that with a layer of greek yogurt, followed by cheddar cheese, guacamole, and lastly pico de gallo. Repeat until you run out (this will vary based on the size of the dish). Whatever winds up on top, finish with the reserve pico de gallo for an attractive top layer. Serve with tortilla chips or celery sticks, enjoy!