7 Layer Taco Dip
Ingredients
Bean Layer
-
2
cans
low-sodium pinto beans, rinsed and drained
-
½
cup
prepared salsa
-
1
tablespoon
chili powder
-
1
teaspoon
chili powder
-
2
teaspoons
ground cumin
-
2
teaspoons
garlic powder
-
½
teaspoon
kosher salt
-
¼
teaspoon
cayenne pepper (optional)
Remaining Layers
-
2
cups
prepared guacamole
-
2
cups
plain non-fat Greek yogurt
-
1 ½
cups
shredded Mexican-style cheese
-
1
pint
cherry tomatoes or grape tomatoes, halved
-
½
cup
drained sliced black olives
-
⅓
cup
finely sliced green onions
-
to taste
tortilla chips for serving
Instructions
- Mash the beans with salsa, chili powder, cumin, garlic powder, salt, and cayenne until smooth.
- Spread the bean mixture evenly in a serving dish.
- Layer the guacamole over the beans, followed by the Greek yogurt.
- Top with shredded cheese, then add halved tomatoes, green onions, and olives.
- Serve with tortilla chips.
Nutrition Facts (estimated)
Servings
16 servings
Calories
167
Total fat
9g
Total carbohydrates
15g
Total protein
9g
Sodium
20mg
Cholesterol
11mg
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