Lighter Fresher Seven-Layer Dip

Recipe by From a Chef's Kitchen

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

Ingredients

• 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)

Method

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.

View the recipe instructions at From a Chef's Kitchen