Skinny Seven-Layer Dip

Ingredients

Layer 1:

• 1 (15-ounce) can black beans, rinsed and drained
• 1/4 cup (60ml) unsweetened coconut milk
  
• 2 cloves garlic
• 2 limes, peeled (see tip)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 jalapeño, seeded

Layer 2:

• 1 (15-ounce) can yellow corn, drained and rinsed

Layer 3:

• 1 chipotle pepper in adobo sauce
• 2 limes, peeled
• 1 package (200 grams) silken tofu
• 1/8 teaspoon sugar

Layer 4:

• 3 medium bell peppers (1 each red, orange and yellow), diced

Layer 5:

• 3 medium tomatoes, diced
• 1/2 cup (75g) salsa

Layer 6:

• 2 medium avocados, mashed
• 1 package (200 grams) silken tofu
• 1 lime, peeled
• 1 clove garlic
• 1/2 teaspoon cumin
• 1–2 tablespoons unsweetened coconut milk

Layer 7:

• Sliced green onions
• Sliced jalapeños (and optionally seeded to reduce spiciness)

Directions

Layer 1: Blend all ingredients in a food processor or blender until it reaches your desired consistency. Pour the mixture into the bottom of a large bowl (one big enough to hold about 10 cups), and tilt the bowl so that the mixture coats the bottom. Rinse the blender.

Layer 2: Pour the corn evenly over the black bean mixture.

Layer 3: Add all ingredients to the blender/food processor, and blend until smooth. Pour over the corn, and use a spatula or back of a spoon to spread evenly. Rinse the blender again.

Layer 4: Scatter the peppers over the creamy chipotle layer.

Layer 5: Pour the salsa over the peppers, then scatter the diced tomatoes on top.

Layer 6: Add all ingredients except the coconut milk to the blender/food processor and process until smooth. Add the coconut milk gradually as needed to blend. Pour this layer over the tomatoes, and use a spatula or back of a spoon to spread evenly. Rinse the blender.

Layer 7: Sprinkle the scallions and jalapeño slices over the avocado layer.

Tip: To prepare the limes, use a paring knife to slice off the peel and pith (the bitter white part).

Nutrition Information

Serves: 16 |  Serving Size: 1/2 cup

Per serving: Calories: 116; Total Fat: 5g; Saturated Fat: 0g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 124mg; Carbohydrate: 17g; Dietary Fiber: 5g; Sugar: 4g; Protein: 5g

Nutrition Bonus: Potassium: 401mg; Iron: 10%; Vitamin A: 5%; Vitamin C: 40%; Calcium: 8%