Healthier (Yes Its True!!!), Best Ever, Layered Nacho Dip

Name: Healthier (Yes Its True!!!), Best Ever, Layered Nacho Dip
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 16 2/3 cup servings, 16 serving(s)
Ingredients: 538.64 g can white kidney beans, drained and rinsed; 473.18 ml light sour cream (5%); 44.37 ml low-sodium taco seasoning; 236.59 ml frozen green pea, thawed; 113.39 g can diced green chilies; 3 large avocados; 22.18 ml lime juice; 4.92 ml garlic, minced; 78.78 ml red onion, minced; 14.79 ml fresh cilantro, minced; 1.23 ml salt; 0.61 ml black pepper; 226.79 g container light garden vegetable cream cheese spread; 473.18 ml salsa; 236.59 ml reduced-fat sharp cheddar cheese, grated; 354.88 ml iceberg lettuce, chopped; 78.78 ml red bell pepper, minced; 59.14 ml green onion, chopped; 29.58 ml black olives, minced (optional)

Submitted by grumblebee

"Beans, cheese, guacamole, salsa... how could this recipe possibly be GOOD for someone? It is though and it is absolutely delicious. Full of vibrant colours and flavours, this is sure to be a hit at any get together. No one will be able to tell it is lower in fat than your standard layered nacho dips and before you know it, they dish will be empty and they'll be begging for more! Do yourself a favour and make a big batch. :) This recipe comes from the fantastic dynamic duo from the "Eat, Shrink and Be Merry" tv series. ***note*** cook time is time it takes to chill."

Download

Ready In:: 1hr 10mins
Ingredients:: 19
Yields:: 16 2/3 cup servings
Serves:: 16

ingredients

538.64 g can white kidney beans, drained and rinsed
473.18 ml light sour cream (5%)
44.37 ml low-sodium taco seasoning
236.59 ml frozen green pea, thawed
113.39 g can diced green chilies
3 large avocados
22.18 ml lime juice
4.92 ml garlic, minced
78.78 ml red onion, minced
14.79 ml fresh cilantro, minced
1.23 ml salt
0.61 ml black pepper
226.79 g container light garden vegetable cream cheese spread
473.18 ml salsa
236.59 ml reduced-fat sharp cheddar cheese, grated
354.88 ml iceberg lettuce, chopped
78.78 ml red bell pepper, minced
59.14 ml green onion, chopped
29.58 ml black olives, minced (optional)

directions

First Layer (Bottom): Place beans, 1 cup sour cream and 2tbsp of the taco seasoning in the bowl of a mini food processor and puree until smooth. Spread evenly over bottom of 8 x 11 x 2-inch glass baking dish. Cover and refrigerate with plastic wrap while you make second layer.
Second Layer: Place peas and green chiles (with their liquid) in the bowl of a mini food processor and puree until completely smooth. Set aside.
Peel and pit avocados and place pieces in a large bowl. Toss with lime juice and garlic. Mash well using a potato masher. Add pureed peas, minced onions, 1 tbsp of the fresh chopped cilantro, the remaining tbsp of taco seasoning, salt/pepper and mix well. Spread evenly over bean layer. Cover and refrigerate while you make third layer.
Third Layer: In a medium bowl, stir together 1 cup sour cream and cream cheese until well blended. Spread cream cheese mixture evenly over guacamole.
Fourth Layer: Spread salsa over cream cheese layer.
Fifth Layer: (Cheesy Decorations) Sprinkle grated cheddar evenly over salsa. Top with chopped lettuce, followed by red pepper, green onions and black olives (if using). Cover with plastic wrap and refrigerate for 1 to 2 hours before serving. Serve with multigrain or baked nacho chips.