Skinny Seven Layer Dip

1R6A6890

Related Categories

Never Miss a Recipe!

Sign up to get fresh recipe ideas and so much more.

What You Need

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

Make It

In skillet over medium-high heat, heat oil and garlic until softened and lightly browned.

  1. Add garbanzo beans and hot sauce. Cook 3 minutes, stirring frequently.
  2. Scrape contents of pan into food processor, add 6 tablespoons water and process until smooth. Add 1 - 2 more tablespoons 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 pits. Scoop out flesh and cut into 1-inch chunks.
  5. In food processor, process avocado chunks, lime juice, and salt until mostly smooth. Set aside until ready to assemble.
  6. In small bowl, mix celery, cilantro, onion, and Greek yogurt.

To assemble:

  1. Using spoon or plastic bag with tip removed for piping, distribute garbanzo bean mixture evenly among 10 small containers.
  2. Add layer of avocado puree in same manner.
  3. Sprinkle layer of diced tomatoes over avocado puree in each container.
  4. Add a layer of radish sticks.
  5. Distribute Greek yogurt mixture evenly over cups.
  6. Divide cheese over cups then layer black olives. Garnish with dollop of Greek yogurt and cilantro leaf.

Share

Facebook Twitter Pinterest