Skinny Seven Layer Dip

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What You Need

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons hot sauce
  • (2) 15 oz. cans of garbanzo beans, drained and rinsed
  • 6-8 tablespoons of water
  • 2 ripe avocados
  • Juice of one lime
  • 1 teaspoon salt
  • 2 medium tomatoes, diced
  • 2 packages Dandy® radish MiniSticks
  • 1 ½ cups non-fat plain Greek yogurt
  • 1 cup fresh cilantro, finely chopped
  • 1/3 cup Dandy® celery, minced
  • 1/3 cup onion, minced
  • 1 jalapeno, seeded and finely chopped
  • 2 cups lowfat cheddar cheese
  • 1 cup sliced black olives
FIND DANDY CELERY FIND DANDY RADISHES

Make It

 Heat olive oil in skillet over medium high heat until softened and lightly browned.

  1. Add garbanzo beans and hot sauce. Cook for 3 minutes, stirring frequently.
  2. Scrape entire contents of pan into a food processor, add 6 tablespoons of water and process until smooth. Add 1 or 2 more tablespoons of water as necessary to get puree to spreadable consistency.
  3. Transfer bean mixture to a bowl to cool before assembling dip.
  4. Cut avocados in half and remove pit. Scoop out flesh and cut into 1 inch chunks.
  5. Place avocado chunks, lime juice, and salt into a food processor. Process until mostly smooth. Set aside until ready to assemble.
  6. Add celery, cilantro, onion, and Greek yogurt to a small bowl. Stir to mix completely.

Assembly:

  1. Distribute garbanzo bean mixture evenly among 10 small containers using a spoon or piped with a plastic storage bag with the tip cut off.
  2. Add a layer of avocado puree in the same manner.
  3. Sprinkle a layer of diced tomato over the avocado puree in each container.
  4. Next add a layer of radish sticks.
  5. Distribute the Greek yogurt mixture evenly over the 10 cups.
  6. Divide the cheese over the 10 cups and then a layer of black olives. Garnish with a dollop of Greek yogurt and a cilantro leaf.

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