Recipe by LED87
"The traditional 7 layer dip can be rather fattening, so here is a fresher, lighter alternative. It requires a tad more work, but I assure you it is worth it! I always have people asking for this recipe."
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1 (8 ounce) container
fat-free sour cream
fresh jalapeno pepper, finely diced
chopped fresh cilantro
1 (1 ounce) packet
hot pepper sauce
avocados - peeled, pitted, and mashed
1 (15 ounce) can
black beans, rinsed and drained
2 (11 ounce) cans
Mexican-style corn, drained
shredded Mexican cheese blend
1 (2.25 ounce) can
sliced black olives, drained
sliced green onions
Roma (plum) tomato, chopped
Great recipe! I like to process canned black beans in my food processor until they are the semi-chunky consistency of refried beans. It gives everyone the expected texture of the refried beans found in the full-fat version of Seven Layer Dip.
Really very good. I loved the comparative lightness of this recipe. Made as described except for omitting the corn and using only half of the pepper. Thank you.
great recipe really customizable!
This was delish! There are a lot of ingredients, but it's worth it. I did forget to add the corn, but I followed the recipe exactly otherwise. I will definitely make this again!
Excellent recipe. Whipped up real quick for Cinco de Mayo party. It makes a lot! (40 servings), so I recommend either halving the recipe, or plan on having leftovers for the next week.
Great. Just thought the avocado layer and sour cream (or greek yogurt) layer needed a touch of salt mixed in
Used spicy guacamole instead of avocados.still mixed the lemon and did use cilantro..I would highly recommend using his!
Yummmy! Great recipe, tweaked it a little for our personal preferences.
* Percent Daily Values are based on a 2,000 calorie diet.
Skinny Seven Layer Dip
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 26
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