This post contains affiliate links. Please see our disclosure policy.
Sunday Dinner
Tex-Mex Layer Dip (lightened up)
Green Chile Pork Posole
White Rice
Cinnamon Churros with Mexican Chocolate Sauce
I am sure many of you are familiar with the infamous Mexican Seven Layer Dip. Let me introduce you to my version of that spread, lightened up with fresh flavors and layers of goodness. The bonus is that it is easier on the waistline and no cooking is required!
Let’s talk about the layers…
Layer 1: Black beans, lime juice, chili powder and garlic
Layer 2: Creamy avocado and lime juice
Layer 3: Tangy light sour cream and chipotle chiles
Layer 4: Fresh tomatoes, jalapeños, scallions, cilantro and lime juice
Layer 5: Scallion greens
That’s only five layers. To keep it light in calories, I forgo the other two layers of shredded cheese and black olives. I find that the cheese gets lost and the black olives overpower the other flavors.
Try this updated version of a Tex-Mex classic. I am sure that it will not disappoint. Happy Sunday!
“As an Amazon Associate, I earn a commission from qualifying purchases that you make from the links within my posts and recipe cards with no added cost to you.”
Tex-Mex Layer Dip (lightened up)
Equipment
- Food processor
Ingredients
- 2 pounds ripe Roma tomatoes, about 5 to 6 large, cored, seeded and cut into 1/4-inch dice
- Kosher salt
- 2 medium jalapeño chiles, stemmed, seeded and finely diced
- 3 tablespoons minced fresh cilantro
- 6 scallions, 2 minced and 4 with green parts sliced thin (white parts discarded)
- 5 tablespoons plus 2 teaspoons freshly squeezed lime juice, divided
- 1 (15 ounce) can black beans, drained but not rinsed
- 2 medium garlic cloves, minced
- ¾ teaspoon chili powder
- 1 ½ cups light sour cream
- 1 tablespoon minced canned chipotle chiles in adobe
- 2 ripe avocados
Instructions
- In a medium bowl, combine tomatoes, jalapeños, cilantro, minced scallions and 2 tablespoons of lime juice. Stir in 1/2 teaspoon salt and let stand until tomatoes begin to soften, about 30 minutes. Drain tomato mixture (discarding liquid) and return to bowl; set aside.
- In the bowl of a food processor, pulse together the black beans, 2 teaspoons lime juice, garlic and chili powder until the mixture resembles a chunky paste. Season with salt to taste; set aside.
- In a medium bowl, whisk together the sour cream and chipotle chiles; set aside.
- In a large bowl, combine the remaining 3 tablespoons of lime juice and avocados and mash until smooth. Season with salt to taste; set aside.
- Spread the bean mixture evenly over the bottom of a 1-quart baking dish or glass bowl. Spread the avocado over the bean mixture. Spread the sour cream over the avocado mixture, then top with the tomato mixture. Sprinkle with the sliced scallions and serve with tortilla chips. (Dip can be refrigerated for up to 24 hours. Let dip stand at room temperature 1 hour before serving.) Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
