Skinny Seven-Layer Dip

 

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Ingredients 1 (8 ounce) container fat-free sour cream 2 cloves garlic, minced 1 fresh jalapeno pepper, finely diced 1 tablespoon chopped fresh cilantro 1 (1 ounce) packet taco seasoning 5 dashes hot pepper sauce 1 lemon, juiced 2 medium (blank)s avocados peeled, pitted, and mashed 3 cups shredded. This Skinny Seven Layer Fiesta Dip will be the hit of your next party! It has all of the wonderful flavors of a Mexican fiesta layered into one delicious dip!

The best part about this recipe is that it doesn’t require any cooking, it comes together in minutes, and it. Preheat oven to 325°F. Spread cream cheese into the bottom of a 13x9x2-inch baking dish. Spread cream cheese layer with refried beans.

Stir the lemon juice. For the Seven Layer Dip: In a serving dish, spread the refried beans evenly into a layer. In a small bowl, combine half the greek yogurt with the taco seasoning and mix until taco seasoning is. The Skinny: Servings: 8 • Size: About 1/2 Cup • Calories: 226.8 • Fat: 11.1 g • Carb: 24.5 g • Fiber: 8.5 g • Protein: 12.3 g • Sugar: 2.9 g • Sodium: 341.2 mg. Ingredients: 3 C. Faux Refried Beans (I used Black Beans instead of Pintos.) 6 Oz.

Fat Free Plain Greek Yogurt 1 C. Reduced Fat Sharp Cheddar Cheese, Shredded Black. My Skinny Taco Dip is a lightened up version of the classic 7 Layer Dip and the perfect appetizer for game day parties. Made “skinny” with light cream cheese and fat-free greek yogurt, this Skinny Taco Dip will disappear fast! About 15 years ago, I was living in my own apartment and was hosting my very first Tupperware party. As fast food titans are scrambling for a slice of the action, making “track your calories” almost impossible, but don’t be afraid, Skinny 7 Layer Dip is solution, you can still track your calories and enjoy your favorite dip.

Skinny Seven Layer Dip 24 Black beans replace refried beans in this spicy version of seven layer dip. This skinny seven layer dip starts with the usual – a bean layer (I did black beans instead of refried beans) and an avocado/guacamole layer. The next few layers are where the most modifications come in to make this seven layer dip better for you.

Layer 1: Blend all ingredients in a food processor or blender until it reaches your desired consistency. Pour the mixture into the bottom of a large bowl (one big enough to hold about 10 cups), and tilt the bowl so that the mixture coats the bottom.

List of related literature:

Spread 3 half-layers with cranberry jam, then top with remaining plain layers.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Repeat layering to make 3 layers of butter cream and 2 layers of jam in all, ending with sixth layer.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
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Cut the butter into skinny shreds (as if you were cutting thin slices of cheese) and toss them into the flour mixture to coat.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

To make the dip, combine a single container (about 6 ounces) of nonfat plain Greek yogurt, ¼ cup blue cheese crumbles, ¼ teaspoon each garlic powder and onion powder, and some ground black pepper.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
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Follow Junior’s two-step mixing technique—it’s one of their little-known secrets for making their cheesecake a cut above the rest.

“Junior's Cheesecake Cookbook: 50 To-Die-For Recipes of New York-Style Cheesecake” by Beth Allen, Alan Rosen
from Junior’s Cheesecake Cookbook: 50 To-Die-For Recipes of New York-Style Cheesecake
by Beth Allen, Alan Rosen
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Add the remaining ingredients and process until just combined; this dip is best a bit chunky.

“Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine” by Beth Hensperger
from Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine
by Beth Hensperger
Harvard Common Press, 2000

This dip is surprisingly good when made with low-fat or nonfat cream cheese and mayonnaise.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

The drying material 2 is spread in a thin layer on a tray 3.

“Handbook of Industrial Drying, Second Edition, Revised and Expanded” by A. S. Mujumdar
from Handbook of Industrial Drying, Second Edition, Revised and Expanded
by A. S. Mujumdar
Taylor & Francis, 1995

This is called thick layering.

“Field Guide to Appropriate Technology” by Barrett Hazeltine, Christopher Bull
from Field Guide to Appropriate Technology
by Barrett Hazeltine, Christopher Bull
Elsevier Science, 2003

Cover the bottom layer with a 4-inch-thick layer of the cream.

“Maida Heatter's Cakes” by Maida Heatter
from Maida Heatter’s Cakes
by Maida Heatter
Cader Books, 1997

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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27 comments

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  • I like making this in a wider, more shallow dish a pizza pan is perfect. It’s easier to scoop up and get some of each layer in every bite.

  • I put the taco seasoning in my beans. My order is different too it goes beans, Guacamole, sour cream, cheese, tomatoes, black olives and green onion. The taco seasoning gives it that addictive feeling of it’s so good I can’t stop eating it.

  • I belong to a women’s musicians’ group. At our May meeting, it will be my turn to provide the savoury part of our post-meeting snack. I have decided that I will bring this. I like to bring things that no one else has thought of.

    About the part of this that you call “chimichurri.” You could also call it “tabbouleh.” The only thing it doesn’t have is the cracked wheat.

  • OOOOh Dimitra I opened up YouTube and looked thru my recommended selections. I right clicked and set a few of them to a new tab to watch but when I saw this I IMMEDIATELY clicked on it to watch. The title is giving me HUGE expectations. I starting to watch in: 3-2-1.

  • Dimitra I love Greek food OPA! One of my favorite places in the world. I spent our honeymoon in there. I’m making this for sure! Love your cooking style. TFS

  • I have been binge watching and binge making the recipes from your channel. Thank you for all the delicious recipe. They are all fool proof.

  • Think I’m just going to take all your recipes and open up a new restaurant….Call it “Dimitra’s Place”….Hahahaha……Another great dish!!!

  • What a mess. A ripe avo takes seconds to prepare properly for guacamole. Smashing it through a baking rack is a ridiculous gimmick that leaves you with a dirty backing rack that has no other reason to be out of the cabinet! The whole dip is more like a salad; it’s a “dip” for someone who doesn’t give a damn

  • TY sweet Dimitroula mou! I’m gonna make this since I have diced up bell peppers sitting in y freezer. You’re helping me clean my freezer & fridge out. I appreciate you.

  • Rache, that’s sort of a mess. All the ingredients in huge chunks and even lettuce in big pieces and you’re supposed to dip a tortilla cHip into that?

  • Can you PLEASE tell me where do you get those super thin tortillas?! The only place I can find some like those it’s in my hometown in México and I have no idea where to find them here in the US, the majority of them are so bready like and thick! Does someone knows where to find those of the video?! Thank you in advance!

  • Can you PLEASE tell me where do you get those super thin tortillas?! The only place I can find some like those it’s in my hometown in México and I have no idea where to find them here in the US, the majority of them are so bready like and thick! Does someone knows where to find those of the video?! Thank you in advance!

  • I’m making this this tomorrow for my honey minus the refried beans (I don’t know anyone who eats that) I will replace with taco meat ��

  • Why do I do this to myself?! I’m trying not to eat past a certain hour before bed and I’m hungry and go and watch a Tasty video. �������� so. Very. Hungry. drinks water night peoples ��

  • I am trying so hard to reach 1,000 subscribers, and it would mean so much if you checked out my channel and subscribed:) I make cooking videos, too!
    Thank you so much, and have a nice day <3

  • It’s actually unbelievable how many amazing videos this channel uploads
    If anyone knows how many videos this channel has released I would be grateful for the answer

  • Nice job but I don’t consider the chopped tomatoes and green onions and black olives as separate layers; they would be one and as more like a topper rather than one of the dips. This is more like a four layer dip with toppings than a 7 layer dip, which was what I was looking for.

  • I make this but I use a can of refried beans, mixed with the taco seasoning for my first layer. Everyone wants the recipe! So easy and delicious ��

  • I’m confused on whether it’s better baked or not. I thought it was always baked, but apparently not from other recipes I’ve seen as well.

  • Oh that is too pretty and I didn’t know that you could put seasoning on the tomatoes but why not because I love extra flavors. I’ve got to do this. Thank You: )

  • This was so good when I made it that I am featuring it on my website http://www.FootballFanRushRadio.com as a game day party favorite from DishinWithDi!

  • Since me and my mom are making our thanksgiving dinner more Mexican like this year,I’m gonna make this dip with her.Also,I love cooking:)

  • Got your earlier question and answered that. You could make the change I mentioned earlier and pop it in the oven at about 350 F for about 20 mins. or until the cheese melts and gets a little bubbly. Do that before adding the tomatoes, onions and olives and be sure to use an oven proof casserole dish. Hope that covered it!:)

  • I used half Breakstone regular Sour Cream and half Breakstone Fat-Free Sour Cream. They also have a Reduced Fat and yes, by containing less fat they would be considered healthier, but they just don’t taste nearly as good as the real stuff. I eat rich foods in moderation and usually use the real stuff!:)

  • I’ve mixed them together before (equal parts), but haven’t used cream cheese alone. You can add the taco seasoning to that if you’d like, which I do sometimes. I hope that helped. Thanks for watching!:)

  • Check out my Super Bowl Playlist! I saw you liked my Easy Cheese Steak Stromboli, Hoagie Dip and Lettuce Wraps too! That’s gonna be one heck of a party!

  • I have to agree, I like full flavor in my dishes. Since you don’t eat this often, I say use the full fat stuff. Great dip Diane. Thanks