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

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.


  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.