Trying to eat healthy at a party, but your friends aren’t on the same plate? Surprise them at how easy it is at your next potluck by bringing over Eat Spin Run Repeat’s easy 7-layer taco dip. With no heat required, flavorful fresh ingredients are brought to life with lime, garlic and spices in only 20 minutes.
Skinny Seven-Layer Dip
Ingredients
Layer 1:
- 1 (15-ounce) can black beans, rinsed and drained
- 1/4 cup unsweetened coconut milk
- 2 cloves garlic
- 2 limes, peeled (see tip)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 jalapeño, seeded
Layer 2:
- 1 (15-ounce) can yellow corn, drained and rinsed
Layer 3:
- 1 chipotle pepper in adobo sauce
- 2 limes, peeled
- 1 package (200 grams) silken tofu
- 1/8 teaspoon sugar
Layer 4:
- 3 medium bell peppers (1 each red, orange and yellow), diced
Layer 5:
- 3 medium tomatoes, diced
- 1/2 cup salsa
Layer 6:
- 2 medium avocados, mashed
- 1 package (200 grams) silken tofu
- 1 lime, peeled
- 1 clove garlic
- 1/2 teaspoon cumin
- 1–2 tablespoons unsweetened coconut milk
Layer 7:
- Sliced green onions
- Sliced jalapeños (and optionally seeded to reduce spiciness)
Directions
Layer 1: Blend all ingredients in a food processor or blender until it reaches your desired consistency. Pour the mixture into the bottom of a large bowl (one big enough to hold about 10 cups), and tilt the bowl so that the mixture coats the bottom. Rinse the blender.
Layer 2: Pour the corn evenly over the black bean mixture.
Layer 3: Add all ingredients to the blender/food processor, and blend until smooth. Pour over the corn, and use a spatula or back of a spoon to spread evenly. Rinse the blender again.
Layer 4: Scatter the peppers over the creamy chipotle layer.
Layer 5: Pour the salsa over the peppers, then scatter the diced tomatoes on top.
Layer 6: Add all ingredients except the coconut milk to the blender/food processor and process until smooth. Add the coconut milk gradually as needed to blend. Pour this layer over the tomatoes, and use a spatula or back of a spoon to spread evenly. Rinse the blender.
Layer 7: Sprinkle the scallions and jalapeño slices over the avocado layer.
Tip: To prepare the limes, use a paring knife to slice off the peel and pith (the bitter white part).
Nutrition Information
Serves: 16 | Serving Size: 1/2 cup
Per serving: Calories: 115; Total Fat: 4g; Saturated Fat: 0g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 276mg; Carbohydrate: 17g; Dietary Fiber: 5g; Sugar: 3g; Protein: 7g
Nutrition Bonus: Potassium: 302mg; Iron: 9%; Vitamin A: 6%; Vitamin C: 48%; Calcium: 10%
Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and owner of Spin 360 Health Coaching. Having lost weight by making healthy lifestyle changes herself, Angela’s goal is to support, inspire, and motivate others to improve their health and be their best. You can find delicious recipes, workouts, and tips for living your best life on her blog, Eat Spin Run Repeat. Connect with her onTwitter, Facebook, Pinterest, and Instagram.
Photo courtesy of Angela Simpson. Original recipe can be found on Eat Spin Run Repeat.
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