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.

Guacamole

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!

Try this at Home - The Kitchn's Sweet Corn and Goat Cheese Stuffed Peppers

Needless to say, I spend a lot of time reading food blogs. I have varying success with recipes on some, but the Kitchn's are pretty consistently wonderful and this Sweet Corn and Goat Cheese Stuffed Peppers was no exception. I used an oven instead of a grill, so I modified by pre-roasting the peppers for about 7 minutes prior to stuffing and then roasting another 5 minutes. It was so delicious and the presentation is gorgeous! Sprinkle whole kernals of corn on top if you want the sweetness from the corn to come through even more!

Leftover Chicken Tortilla Soup

As you can tell from the recipes on this blog, I eat a primarily vegetarian diet. It is a choice I make for both my health and the good of the environment, and try to keep the exceptions few and far between. There are several local farmers that sell their sustainably raised meat at my farmers market and once in a while I will indulge. This indulgence usually involves buying a whole chicken and enjoying a week's worth of meals for two, since meat works best in small portions that serve as the principle flavor source. A whole chicken was purchased a few weeks ago and after following Thomas Keller's killer roasted chicken recipe, my boyfriend and I sat down to a delicious roasted chicken dinner on a Sunday. Then the fun really begins working with the leftovers all week. He made a great mexican rice and beans dish and I used the rest to make my favorite tortilla soup.

Chicken Tortilla Soup (serves 4)

2 tablespoons coconut oil (can use olive oil instead)
1 cup roasted chicken (use whatever bits are left!)
1 small onion, diced
3 stalks celery, diced
1 jalapeno pepper, diced with seeds removed
1 green pepper, diced
1 jar of tomatoes (can or box works too)
1 cup cooked rice
3/4 cup corn (I used frozen, organic / non-gmo, obvs)
1/3 cup (5 tablespoons) salt
5 cups water
1 teaspoon chili pepper (optional)
1 avocado for garnish, sliced
Tortilla chips for garnish (optional)

Begin by sauteing the onions in the coconut oil for 2 minutes, then add celery, jalapeno, and green pepper with a tablespoon of salt and stir for another 2 minutes, or until vegetables have all started to soften. Add the chicken bits and don't be afraid of including the skin and continue to saute another 5 minutes before adding the tomato and water with the remaining 4 tablespoons of salt and chili pepper if including it. Let all ingredients simmer for 20 minutes. Reduce heat and stir in cooked rice. Ladle into bowls and garnish with sliced avocados and tortilla chips, if desired. Enjoy!