Description
The traditional 7 layer dip can be rather fattening, so here is a fresher, lighter alternative. It requires a tad more work, but I assure you it is worth it! I always have people asking for this recipe.
Ingredients
- 1 (8 ounce) container fat-free sour cream
- 2 cloves garlic, minced
- 1 fresh jalapeno pepper, finely diced
- 1 tablespoon chopped fresh cilantro (Optional)
- 1 (1 ounce) packet taco seasoning
- 5 dashes hot pepper sauce
- 1 lemon, juiced
- 2 avocados – peeled, pitted, and mashed
- 3 cups shredded lettuce
- 1 (15 ounce) can black beans, rinsed and drained
- 2 (11 ounce) cans Mexican-style corn, drained
- 1 cup chunky salsa
- 1 cup shredded Mexican cheese blend
- 1 (2.25 ounce) can sliced black olives, drained
- ΒΌ cup sliced green onions
- 1 Roma (plum) tomato, chopped
Instructions
- Mix together the sour cream
- garlic
- jalapeno pepper
- cilantro
- taco seasoning
- hot pepper sauce
- and 1/2 of the lemon juice in a bowl until well blended.
- In another bowl
- mash the avocado with the remaining lemon juice; set aside.
- Spread the shredded lettuce over a 12-inch serving platter.
- Layer the black beans evenly on top
- followed by the Mexican-style corn.
- Spread the prepared sour cream mixture over the corn.
- Gently spread the avocado mixture on top of the sour cream.
- Pour the salsa evenly over the avocado mixture.
- Sprinkle the Mexican cheese blend
- olives
- green onions
- and tomato on top.
Prep Time: 20 mins
Total Time: 20 mins
Servings: 40