*~*~* HEALTHY SEVEN-LAYER DIP *~*~*
I have to admit, I love dips and sauces. But the fact is, that's what brought on the pounds. It's SOOO important to take these recipes you love and find a way to make them healthy!! SO HERE'S A HEALTHY ...VERSION OF SEVEN-LAYER DIP!! You are going to want to share this one with everyone you know!
The classic is undeniably delicious, but it's little more than stacked store-bought sauces, and the dish's total sodium is a staggering 12,000 mg! With homemade refried beans and garden-fresh salsa and guacamole, our hearty appetizer delivers less sodium and more flavor, with only one-sixth the saturated fat and one-third fewer calories.
INGREDIENTS
1 pound(s) plum tomatoes, seeded and finely chopped
1 green onion, finely chopped
1 clove(s) garlic, finely chopped
1/2 jalapeño chile, seeds and ribs removed, finely chopped
2 tablespoon(s) fresh lime juice
Salt
Pepper
1 teaspoon(s) canola oil
1 small onion, finely chopped
1/2 teaspoon(s) no-salt-added chili powder
1 can(s) (15-ounce) no-salt-added pinto beans, rinsed and drained
1 ripe Hass avocado, pitted and peeled
2 tablespoon(s) chopped fresh cilantro
1 cup(s) (from 2 ears) fresh corn kernels
1 large red pepper, finely chopped
4 ounce(s) reduced-fat sour cream
1 1/2 ounce(s) low-fat Cheddar cheese, shredded
DIRECTIONS
In large bowl, combine tomatoes, green onion, garlic, jalapeño, 1 tablespoon lime juice, and 1/4 teaspoon salt.
In 8-inch skillet, heat oil on medium. Add onion; cook 3 to 4 minutes or until golden, stirring. Add chili powder; cook 1 minute. Remove from heat; add beans and 1/8 teaspoon each salt and black pepper. Mash until almost smooth.
In bowl, with fork, mash avocado, cilantro, remaining lime juice, and 1/8 teaspoon salt until almost smooth.
In 1 1/2-quart straight-sided bowl, spread bean mixture in even layer. Top with corn and pepper. Spread sour cream and then the salsa over vegetables. Dollop avocado mixture over salsa; spread into even layer. Sprinkle with cheese. Serve immediately, or cover and refrigerate up to 2 hours. Serve with baked tortilla chips.
Nutritional information is based on a 1/2-cup serving
(per serving)
Calories 100
Total Fat 4g
Saturated Fat 1g
Cholesterol 6mg
Sodium 135mg
Total Carbohydrate 13g
Dietary Fiber 4g
Sugars --
Protein 4g
Calcium --
To SAVE this, SHARE so it will store on your own wall. You'll want to share this with everyone you know, anyway!
I have to admit, I love dips and sauces. But the fact is, that's what brought on the pounds. It's SOOO important to take these recipes you love and find a way to make them healthy!! SO HERE'S A HEALTHY ...VERSION OF SEVEN-LAYER DIP!! You are going to want to share this one with everyone you know!
The classic is undeniably delicious, but it's little more than stacked store-bought sauces, and the dish's total sodium is a staggering 12,000 mg! With homemade refried beans and garden-fresh salsa and guacamole, our hearty appetizer delivers less sodium and more flavor, with only one-sixth the saturated fat and one-third fewer calories.
INGREDIENTS
1 pound(s) plum tomatoes, seeded and finely chopped
1 green onion, finely chopped
1 clove(s) garlic, finely chopped
1/2 jalapeño chile, seeds and ribs removed, finely chopped
2 tablespoon(s) fresh lime juice
Salt
Pepper
1 teaspoon(s) canola oil
1 small onion, finely chopped
1/2 teaspoon(s) no-salt-added chili powder
1 can(s) (15-ounce) no-salt-added pinto beans, rinsed and drained
1 ripe Hass avocado, pitted and peeled
2 tablespoon(s) chopped fresh cilantro
1 cup(s) (from 2 ears) fresh corn kernels
1 large red pepper, finely chopped
4 ounce(s) reduced-fat sour cream
1 1/2 ounce(s) low-fat Cheddar cheese, shredded
DIRECTIONS
In large bowl, combine tomatoes, green onion, garlic, jalapeño, 1 tablespoon lime juice, and 1/4 teaspoon salt.
In 8-inch skillet, heat oil on medium. Add onion; cook 3 to 4 minutes or until golden, stirring. Add chili powder; cook 1 minute. Remove from heat; add beans and 1/8 teaspoon each salt and black pepper. Mash until almost smooth.
In bowl, with fork, mash avocado, cilantro, remaining lime juice, and 1/8 teaspoon salt until almost smooth.
In 1 1/2-quart straight-sided bowl, spread bean mixture in even layer. Top with corn and pepper. Spread sour cream and then the salsa over vegetables. Dollop avocado mixture over salsa; spread into even layer. Sprinkle with cheese. Serve immediately, or cover and refrigerate up to 2 hours. Serve with baked tortilla chips.
Nutritional information is based on a 1/2-cup serving
(per serving)
Calories 100
Total Fat 4g
Saturated Fat 1g
Cholesterol 6mg
Sodium 135mg
Total Carbohydrate 13g
Dietary Fiber 4g
Sugars --
Protein 4g
Calcium --
To SAVE this, SHARE so it will store on your own wall. You'll want to share this with everyone you know, anyway!
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