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Skinny Seven Layer Dip

Skinny Seven Layer Dip


"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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20 m servings 63 cals
Serving size has been adjusted!
Original recipe yields 40 servings


  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Mix together the sour cream, garlic, jalapeno pepper, cilantro, taco seasoning, hot pepper sauce, and 1/2 of the lemon juice in a bowl until well blended.
  2. In another bowl, mash the avocado with the remaining lemon juice; set aside.
  3. Spread the shredded lettuce over a 12-inch serving platter.
  4. Layer the black beans evenly on top, followed by the Mexican-style corn.
  5. Spread the prepared sour cream mixture over the corn.
  6. Gently spread the avocado mixture on top of the sour cream.
  7. Pour the salsa evenly over the avocado mixture.
  8. Sprinkle the Mexican cheese blend, olives, green onions, and tomato on top.


  • Cook's Note
  • This recipe is so diverse. You could also add Mexican rice if you wanted, or use spinach for lettuce instead of shredded. Sometimes I make this as a salad by doubling the lettuce and halving all the other ingredients, and dollop them on top of the lettuce instead of spreading! This will stay for about 2 days in the fridge.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 17
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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 f...

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!

Excellent! Brought it to 4 th of July bbq...didn't tell anyone it was "skinny". Everyone loved it! Thank you so much! The only change I made is I made my own salsa.

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.

I would make this again. Made this for a group meeting and everyone liked it! Great flavor and they could not tell that it had a jalapeno pepper in it!

Love this recipe! I added not only the full can of black beans but also a full can of pintos too. It was delicious!

Made it for s very picky bunch of relatives and they could not stay away from it. I put fat free refried beans at the base and used guacamole as a layer. Will definitely be a regular around here.

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