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Here's classic Seven Layer Dip made lighter and fresher! Perfect for your game day gathering--or any gathering!



Total time

0 minutes




  • first LAYER
  • 1 tablespoon olive oil ((divided))
  • 2 cans (15-ounce) red kidney beans (drained and rinsed)
  • ½ cup salsa
  • 2 teaspoons ground cumin
  • 2 cloves garlic (minced)
  • salt and freshly ground black pepper (to taste)
  • second LAYER
  • 1½ cups light sour cream or low-fat yogurt
  • 3 scallions (minced)
  • 1 jalapeño pepper (minced)
  • third LAYER
  • 2 ripe avocados (pitted)
  • 1 tablespoon lemon juice
  • 1 scallion (minced)
  • 2 tablespoons cilantro
  • Hot sauce (to taste)
  • salt and freshly ground black pepper (to taste)
  • fourth LAYER
  • 1½ cups shredded 2% Mexican blend cheese
  • fifth LAYER
  • 2 to 3 cups shredded Romaine lettuce
  • sixth LAYER
  • 2 plum Tomatoes (chopped)
  • seventh LAYER
  • 1 can (4-ounce) sliced black olives (drained)


  1. FIRST LAYER:  Heat olive oil over medium-high heat in a skillet or saute pan.  Add the beans and saute 2 to 3 minutes.  Add the salsa, cumin, garlic and salt and black pepper.  Remove from heat.  Using a potato masher, mash the beans.  Let cool then place in the bottom of a large glass bowl.
  2. SECOND LAYER:  Combine sour cream or yogurt, scallion and jalapeno in a bowl and mix well.  Carefully layer over bean layer.
  3. THIRD LAYER:  Combine avocado, lemon juice, scallion, cilantro and salt and black pepper in a food processor or blender.  Pulse to combine, leaving a bit chunky.  Carefully spread over sour cream layer.
  4. FOURTH LAYER:  Add the cheese.
  5. FIFTH LAYER:  Top with shredded lettuce.
  6. SIXTH LAYER:  Top with chopped tomato.
  7. SEVENTH LAYER:  Top with sliced black olives.
  8. View the recipe instructions at From a Chef's Kitchen

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