7 Layer Bean Dip

7 Layer Bean Dip

7 Layer Bean Dip:

  • 15 oz. black beans (mashed)
  • 2 medium avocados (mashed)
  • 2 Tbsp fresh lime juice
  • 6 oz. low-fat Greek yogurt
  • 2 tsp taco seasoning (no salt added)
  • 4 medium Roma tomatoes (chopped)
  • 1 yellow pepper (chopped)
  • 1 bunch green onions (sliced thin with ends trimmed)
  • 2 Tbsp low-fat cheddar or pepper jack cheese
  • Sea salt and crushed black pepper to taste

Baked Tortilla Chips:

  • 1 12 oz. package corn tortillas
  • 1 Tbsp avocado oil
  • 3 Tbsp fresh lime juice
  • 1 tsp ground cumin
  • 1/2 – 1 tsp chili powder
  • 1 tsp salt

7 Layer Bean Dip:

  1. In a medium bowl, mash avocados and add lime juice, salt and pepper.
  2. Mix well and set aside.
  3. In another medium mixing bowl, combine yogurt and taco seasoning.
  4. Mix well and set aside.
  5. In a serving bowl, add beans, yogurt mixture, tomatoes, peppers, green onions, avocado mixture, and top with cheese. Garnish with cheese, green onions & cilantro.
  6. Serve with Dr. Nandi’s baked tortilla chips and cut vegetables for dipping.

Baked Tortilla Chips:

  1. Preheat oven to 350 F.
  2. Each tortilla will be cut into 8 chip-sized wedges.
  3. Arrange wedges on a cookie sheet in a single layer.
  4. In a small bowl, combine avocado oil and lime juice, and mix well.
  5. Brush each wedge with oil/lime juice mixture until slightly moist.
  6. In a small bowl, combine cumin, chili powder and salt and sprinkle on the chips.
  7. Bake for 7 minutes and rotate pan.
  8. Bake for additional 8-10 minutes or until the chips are golden and crisp.
  9. Serve.