Mexican Layer Dip
An impressive, indulgent dip that looks great in a glass bowl. This recipe makes 4 servings so prepare for the family or when entertaining guests.
An impressive, indulgent dip that looks great in a glass bowl. This recipe makes 4 servings so prepare for the family or when entertaining guests. Leftovers can be stored in an airtight container in the fridge for 2-3 days.
This recipe comes from the 28 Day Weight Loss Challenge where you can enjoy three snacks per day (including chocolate!) so that you don’t have to feel hungry.
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| Prep Time | 7 minutes |
| Servings |
people
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Ingredients
- 8 oz canned red kidney beans
- 2 tomatos chopped
- 2 green onions thinly sliced
- 2 tbsp water
- 1 medium avocado chopped
- 1 tsp dried chili flakes
- 1 tbsp lime juice
- 1/3 cup Greek yogurt reduced-fat
- 2 tbsp reduced-fat cheddar cheese reduced-fat
- 4 hard taco shells
- salt
- pepper
Ingredients
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Rate this recipe!
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Instructions
- Drain and rinse beans and place in a bowl. Using a fork, lightly mash the beans then mix with the water to loosen. Season with salt and pepper and stir through green onion.
- Place avocado in a separate bowl with chili flakes and lime juice. Mash until smooth and well combined.
- Divide the bean mix between four small dishes. Top with yogurt, avocado, diced tomato and grated cheese.
- One serving is one bowl of dip and one taco shell (heat as per package directions before serving) broken into chips for dipping.
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