Holly's Nacho Dip

Submitted by Holly in Manhattan

"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."

 

• Ready In: 30mins
• Ingredients: 18
• Serves: 12

ingredients

• Bottom Layer

• 1 (19 ounce) can white kidney beans, drained and rinsed
• 1 cup sour cream
• 2 tablespoons taco seasoning (try low sodium, its just as good!)

• Second Layer

• 1 cup frozen green pea, thawed (the peas will make your guacamole bright green and more nutritious!)
• 1 (7 ounce) can green chilies
• 3 large avocados
• 2 tablespoons lime juice
• 1 -2 teaspoon minced garlic
• 1⁄4 cup minced red onion
• 2 teaspoons taco seasoning
• salt and pepper

• Third Layer

• 1 cup sour cream
• 1 (8 ounce) package cream cheese (8 oz/250 g, at room temperature)

• Fourth Layer

• 2 cups southwestern style salsa (the corn & black beans make it yummy)

• Fifth Layer

• 2 cups shredded sharp cheddar cheese
• 1 1⁄2 cups shredded lettuce
• 1⁄3 cup minced red bell pepper
• 1⁄4 cup chopped green onion

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!