7 Layer Taco Dip
The BEST 7 layer taco dip recipe. This healthy version is made with Greek yogurt, low-sodium pinto beans, and fresh produce. Fast and easy!
Total: 20 minutes
Servings: 16 servings approx. 12 1/2 cups
Ingredients
Bean Layer:
- 2 cans low-sodium pinto beans rinsed and drained
- 1/2 cup prepared salsa
- 1 tablespoon chili powder plus 1 teaspoon
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper optional to add a little heat
Remaining Layers:
- 2 cups prepared guacamole
- 2 cups plain non-fat Greek yogurt
- 1 1/2 cups shredded Mexican-style cheese
- 1 pint cherry tomatoes or grape tomatoes, halved
- 1/2 cup drained sliced black olives
- 1/3 cup finely sliced green onions
- Tortilla chips for serving
Instructions
- Prepare the bean layer in a medium bowl by mashing the beans together with the salsa, chili powder, cumin, garlic powder, salt, and cayenne. Spread evenly into the bottom of a 9x13-inch or similarly sized serving dish.
- Layer the guacamole evenly over the beans, then the Greek yogurt.
- Top with the cheese, then the tomatoes, green onions, and olives. Serve with tortilla chips.
Notes
- TO STORE: 7 layer taco dip is best enjoyed the day it is made since the guacamole will begin to oxidize after a few hours. However, leftovers may be saved for up to 24 hours in the fridge, just note that the guacamole will turn brown by the next day.
- TO MAKE AHEAD: Dip can be made up to 6 hours in advance. Cover tightly with plastic and refrigerate until ready to serve.
Nutrition
Serving: 1(of 16; about 3/4 cup)Calories: 167kcalCarbohydrates: 15gProtein: 9gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 11mgPotassium: 463mgFiber: 5gSugar: 3gVitamin A: 501IUVitamin C: 11mgCalcium: 144mgIron: 2mg