I bring to you a healthier version of the classic 7 Layer Dip! I’ve been making 7 layer dip for years now. It’s one of those appetizers that everyone loves and it’s super fast and easy to make!
The Super Bowl is only a couple days away and this Healthier 7 Layer Dip is a must! Think about a tortilla chip dipped into 7 layers of absolute goodness and not feeling bad about it! When you make this for your guests, I promise you they won’t even realize it’s a healthier version!
The first layer of the dip normally calls for refried beans. Now I know this might seem weird, but as I’ve gotten older I get a little grossed out when scooping refried beans out of a can. Refried beans are actually just mashed up pinto beans, but when they come from a can, lard is added :/ So I thought, why not just mash my own pinto beans? I can honestly say I’ll never buy canned refried beans again! The mashed up pinto beans taste so fresh and it makes me feel better knowing there’s no additional fat! I love making things from scratch because I know the exact ingredients in the recipe 🙂
Start by draining two 15oz cans of 50% Less Sodium Pinto Beans. Dump the beans into a food processor and press the pulse button about 15 times. If you don’t have a food processor just mash the beans in a bowl with a fork or potato masher.
I know you’re probably thinking they look pretty much the same as the refried beans from a can but the fact that I actually mashed the beans myself lets me know exactly what’s in the mixture. It’s nothing but pinto beans!
In a 9×13 inch Pyrex Pan or baking dish spread the mashed pinto beans evenly across the pan with a spoon or spatula.
The next layer normally calls for sour cream but I use 2% greek yogurt instead! It’s so much healthier and you can’t even tell it’s not sour cream! Make sure you use 2% greek yogurt as the 0% is more sour and you will be able to taste a difference.
Evenly spread a thin layer of the greek yogurt on top of the pinto beans.
Evenly sprinkle the cheese on top of the greek yogurt. I like to use Lucerne Extra Sharp Cheddar Cheese. It makes such a difference if the cheese is freshly grated instead of using the pre-grated cheese from a bag 🙂
Evenly sprinkle the tomatoes on top of the cheese.
Evenly sprinkle the olives on top of the tomatoes.
Evenly sprinkle the green onions on top of the olives.
Evenly sprinkle the avocado on top of the green onions.
Serve with your favorite tortilla chips and enjoy! I love to use Casa Sanchez Thin and Light Tortilla Chips.
- 2 15oz Cans 50% Less Sodium Pinto Beans, drained and pulsed in a food processor about 15 pulses
- 1 Cup 2% Greek Yogurt
- 3 Cups (or one 8oz block) Extra Sharp Cheddar Cheese, Grated
- 3 Tomatoes (I use on the vine) Diced
- 1 6oz Can Sliced Black Olives, Drained
- 4 Green Onions, Chopped
- 1 Avocado, Sliced and Chopped
- 1 14oz Bag Casa Sanchez Thin and Light Tortilla Chips
- Dump the drained pinto beans into a food processor. Press the pulse button about 15 times*
- In a 9x13 Pyrex Pan, evenly spread the pinto beans
- Add the greek yogurt on top of the beans and spread evenly
- Add the cheddar cheese on top of the greek yogurt
- Add the tomatoes on top of the cheese
- Add the olives on top of the tomatoes
- Add the green onions on top of the olives
- Add the Avocado on top of the green onions