Total Time
30mins
Prep 30 mins
Cook 0 mins

This is a layered dip that is colorful and delicious! I take it to parties and potlucks and people always ask for the recipe. I often make it with low fat dairy ingredients and serve it with multi-grain chips. Combine that with the fibre and nutritional benefits of the beans and greens and you have a healthy alternative to regular potato chips and dip.

Ingredients Nutrition

Directions

  1. Bottom Layer:.
  2. Place beans, sour cream and taco seasoning in the bowl of a small food processor and puree until smooth.
  3. 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.
  4. Second Layer:.
  5. Place peas and green chilies (with their liquid) in the bowl of a small food processor and puree until completely smooth. Set aside.
  6. Peel and pit avocados and place pieces in a large bowl. Toss with lime juice and garlic. Mash well using a potato masher.
  7. Add pureed peas and all remaining ingredients and mix well.
  8. Spread carefully and evenly over bean layer. Cover and refrigerate while you make third layer.
  9. Third Layer:.
  10. In a medium bowl, stir together sour cream and cream cheese until well blended.
  11. Spread cream cheese mixture evenly over guacamole.
  12. Fourth Layer:.
  13. Spread salsa over cream cheese layer.
  14. Fifth Layer:.
  15. Sprinkle grated cheddar evenly over salsa.
  16. Top with chopped lettuce, followed by red pepper, and green onions.
  17. Cover with plastic wrap and refrigerate for 1 to 2 hours before serving.
  18. Serve with nacho chips and enjoy!

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