Seven Layer Fresh Fiesta Dip Healthy Option Recipes

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FIESTA 7 LAYER DIP



Fiesta 7 Layer Dip image

Colorful layers of refried beans, guacamole, sour cream, cheese, spicy tomatoes, olives and onion for a casual party dip

Provided by ROTEL

Categories     Cheese

Time 2h20m

Yield 14 serving(s)

Number Of Ingredients 9

1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
1 (16 ounce) can Rosarita® Traditional Refried Beans
1 (12 ounce) container refrigerated guacamole
1 (16 ounce) container sour cream
1 (1 1/4 ounce) package taco seasoning mix
1 cup shredded monterey jack and cheddar cheese blend
1 (2 1/4 ounce) can sliced ripe olives, drained
1/4 cup sliced green onion
tortilla chips (optional)

Steps:

  • Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
  • Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
  • Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.

HEALTHY SEVEN LAYER DIP



Healthy Seven Layer Dip image

Provided by Cooking Channel

Categories     appetizer

Time 2h30m

Yield 12 appetizer servings

Number Of Ingredients 17

1 pound plum tomatoes, seeded and finely chopped
1 green onion, finely chopped
1 clove garlic, finely chopped
1/2 jalapeno chile, seeds and ribs removed, finely chopped
2 tablespoons fresh lime juice
Salt
1 teaspoon canola oil
1 small onion, finely chopped
1/2 teaspoon no-salt-added chili powder
1 can (15-ounce) no-salt-added pinto beans, rinsed and drained
Pepper
1 ripe Hass avocado, pitted and peeled
2 tablespoon chopped fresh cilantro
1 cup (from 2 ears) fresh corn kernels
1 large red pepper, finely chopped
4 ounce reduced-fat sour cream
1 1/2 ounces low-fat Cheddar cheese, shredded

Steps:

  • In large bowl, combine tomatoes, green onion, garlic, jalapeno, 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 dish, 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.

FIESTA 7 LAYER DIP



Fiesta 7 Layer Dip image

Colorful layers of refried beans, guacamole, sour cream, cheese, spicy tomatoes, olives and onion for a casual party dip

Provided by Food Network

Time 2h20m

Yield 14 servings (1/2 cup each)

Number Of Ingredients 9

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
1 can (16 oz each) Rosarita® Traditional Refried Beans
1 container (12 oz each) refrigerated guacamole
1 container (16 oz each) sour cream
1 pkg (1.25 oz each) taco seasoning mix
1 cup shredded Cheddar and Monterey Jack cheese blend
1 can (2.25 oz each) sliced ripe olives, drained
1/4 cup sliced green onions
Tortilla chips, optional

Steps:

  • 1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
  • 2. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
  • 3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.

SEVEN LAYER FRESH FIESTA DIP - HEALTHY OPTION



Seven Layer Fresh Fiesta Dip - Healthy Option image

This is a low fat version that I have been experimenting with the last few months. It is quite d'lish and we prefer it above the full fat versions. I like to serve it in smaller portion control bowls and give each person their own; that has been a real hit! People really seem to love the fact they have their own little dip for double dipping!

Provided by Brandess

Categories     Mexican

Time 15m

Yield 10 serving(s)

Number Of Ingredients 14

2 garlic cloves
2 teaspoons kosher salt
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
2 teaspoons chili powder
2 tablespoons water
1 tablespoon extra virgin olive oil
2 cups low-fat cheddar cheese, shredded
2 avocados, ripe, preferably Haas
1 jalapeno, stemmed, finely chopped (with seeds for more heat)
2 cups romaine lettuce, chopped
1 1/2 cups Greek yogurt
3 tomatoes, Roma, ripe medium diced
5 scallions, thinly sliced (white and green)

Steps:

  • On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
  • Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth.
  • Spread in the bottom of a 2 quart casserole or in individual sized dishes.
  • Scatter the cheese over the beans.
  • Halve and seed the avocados, then mash with the jalapeño and another teaspoon of salt in a small bowl.
  • Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
  • Mix the yogurt with the cilantro and then spread over the lettuce.
  • Add a layer of tomatoes and finally scatter the scallions on top.
  • Cover and chill until ready to serve.

Nutrition Facts : Calories 245.3, Fat 9.5, SaturatedFat 2.2, Cholesterol 4.8, Sodium 500, Carbohydrate 27.9, Fiber 11.2, Sugar 1.9, Protein 14.6

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