It's hard to find more of a crowd-pleaser than Mexican layered dip. It shows up at almost every party in some form. Normally high in calories, my version is guilt-free! The usual sour cream layer is replaced with seasoned Greek yogurt. If you don't tell anyone it's yogurt, they won't know. It tastes creamy and delicious this way.
Serving this in individual mini-margarita glasses ups the cute factor. I know you may not have those, so improvise with shot glasses, small mason jars, or any small, clear cup, bowl, or glass. It's fun and easy to serve them this way at a party.
For dippers, I offer a variety of fresh veggies for those wanting a healthier option. And, I also have tortilla chips on hand for traditional dipping.
Low in calories, high in nutrition! This is the perfect snack food. Tastes great and good for you! The individual servings provide automatic portion control, too. Here's the nutritional info for an approx. 1/2 cup serving (without chips):
Step 1. Assemble the ingredients: fat-free refried beans, sliced black olives, shredded low-fat cheddar cheese, low-fat Greek yogurt (regular yogurt not recommended; it is too thin/watery), sliced lime, chopped green onions, grape or cherry tomatoes (quartered), cilantro, salsa, and taco seasoning. You can use your favorite store-bought salsa and taco seasoning, or make your own. Here are my recipes:
Step 2. Cut up some veggies to use for dippers. I chose 3 colors of sweet bell peppers, jicama, and daikon radish; but you can use any of your favorite raw veggies. I also have tortilla chips available for dipping.
Step 3. Make the guacamole. All you need are 2 avocados, salt, pepper, garlic powder, and a lime. Mash the avocados with a fork or potato masher, add the juice from half a lime and the seasonings. (For more information see my Simple Guacamole recipe.)
I like to season every dip layer. That way every bite of dip tastes good, even if you don't get every layer with every bite.
Step 4. Add the salsa and beans to a bowl and give it a stir.
Step 5. Add the taco seasoning and yogurt to a separate bowl and give it a stir.
QUICK DIP TIP: The bean mixture and seasoned yogurt mixture both make good, easy, healthy dips by themselves. They're easy to whip up any time you need a quick dip.
Time to start layering the dip in the glasses. The amount you put in each glass depends on the size of your glasses. (Mine are 3.75 oz.) There are 3 layers, and you want equal portions of each: guacamole, then beans, then seasoned yogurt.
Step 6. Guacamole is the bottom layer in each glass. This is important to prevent it from browning, Once the guacamole is topped with the other layers, it isn't exposed to as much air. Oxygen is what causes guacamole to brown; sealing it in the bottom of the dip layers keeps it green for several hours. Add guacamole to the bottom of each glass. A scoop is an easy way to get tidy portions.
Use a table knife to poke and spread the guacamole in an even layer, pressing out any air bubbles that can cause browning. Spread from the center out to the edge of the glass--you want to make pretty, distinct layers.
Step 7. Add a scoop of beans in the same way, leveling them out with a table knife and spreading them to the edges to form a visible layer.
Step 8. Add a scoop of seasoned yogurt to each glass. Spread and level with the knife all the way to the edges.
Step 9. Add the remaining toppings: shredded cheese, chopped tomatoes, sliced black olives, chopped green onions. Garnish with a sprig of cilantro and a lime slice on the side of each glass.
Done! Look at those beauties. Yum.
So, fun and festive!
The colorful layers make for such a pretty presentation.
Serve it with veggie dippers.
Of course, tortilla chips are awesome dippers, too. Look for these tortilla strips--they're easier for dipping, especially in these mini glasses. And, because you get a dip-arita all to yourself, double dipping is allowed!
Walk into a party with a tray of these, and you're sure to WOW!
Make it a Yummy day.
Healthy Mini Mexican Layered Dip
Servings: 12 servings
1 cup refried beans
1/2 cup salsa, store-bought or homemade (recipe at www.theyummylife.com/recipes/130)
1-1/2 cups low-fat Greek yogurt (regular yogurt not recommended)
3 tablespoons taco seasoning store-bought or homemade (recipe at www.theyummylife.com/recipes/76)
2 avocados, pitted, peeled & mashed
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
juice from 1/2 lime
1/2 cup low-fat shredded cheddar cheese
3/4 cup cherry or grape tomatoes, quartered
1/4 cup sliced green onions
1/4 cup sliced black olives
12 cilantro sprigs
1 lime, sliced into thin rounds, then halved
raw vegetables spears; red/yellow/orange bell peppers, jicama, daikon radish, carrots, celery, etc.
tortilla chips or strips
In small bowl, combine and stir beans and salsa. In separate bowl, combine and stir Greek yogurt and taco seasoning. In third bowl, combine and stir mashed avocado, garlic powder, salt, pepper, and lime juice. Using 12 (3-4 oz) small clear glasses or bowls, use a scoop or spoon to add equal portions of each layer: guacamole on the bottom, bean mixture in the middle, yogurt mixture on top; smoothing each into an even layer using the tip of a table knife. Sprinkle on toppings: shredded cheese, tomatoes, onions, olives. Top with a sprig of cilantro. Hang a sliced lime on the side of each glass. May be assembled, covered, and refrigerated up to 6 hours in advance. Serve with veggie spears and/or tortilla chips.
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