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%
Photo courtesy of Angela Simpson. Original recipe can be found on Eat Spin Run Repeat.
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