Monday, November 5, 2012

My dip brings all the hombres to the yard...

My healthy version of 7 layer dip
On the weekend I was lucky enough to be invited to an awesome house warming party that had a Mexican theme, complete with costumes and decorations. The amazing hosts also provided themed food and drinks which were delicious.

I had given them my recipe for 7 layer mexican flavoured dip for the occasion and just as always people went crazy for it! I actually had to hold myself back for fear of looking like a total pig.

Everyone was demanding the recipe from the host, so I decided to make up a healthy version today in order to post it to share with the hungry hoards.

It is super easy and there are many recipes for layer dip around, but these are my two versions - regular party dip and a healthier version if that pleases you. :)

Although it looks like this dip has a lot of ingredients and might be too much trouble, I guarantee you that it is worth it. The healthier version just swaps out the amounts and types of dairy products to reduce the richness and calories and has some extra lettuce and a little change in the layers. If you are having a large party I suggest you make two quantities of the recipe on two separate serving dishes and bring out the second one after the first has been demolished, It will be fresher and give your guests a pleasant surprise!

7 Layer Dip (Regular)
Makes 1 large plate
1 x can Old El Paso Refried Beans
1 cup Sour cream
1/2 cup Cream Cheese
1/2 packet taco spice mix
2 x avocados 
Juice of 1 lime
Salt and Pepper
2 tsp jalapeno sauce
1/2 cup Grated Mexican cheddar mix cheese
1/2 cup iceberg lettuce, sliced into chiffonade ribbons
2 x tomatoes
2 Tbs finely chopped coriander (cilantro)
3 green onions (called shallots in some places)
2 Tbs pickled jalapeno peppers
2 Tbs sliced black olives

Method

1. Empty refried beans into a small bowl and mash with a fork to get a smooth consistency. Spread onto your serving plate, platter or bowl in an even layer.
2. Rinse the bowl and fork you used for the refried beans, dry them off and then add the sour cream, cream cheese and taco seasoning into the bowl, mix with the fork to combine. Spread on top of the refried beans in an even layer, leaving a little bit of the beans showing at the edge.
3. No need to rinse the bowl this time, just add the flesh from 2 whole avocados to the bowl and mash with the fork. Add lime juice, salt and pepper and jalapeno sauce and stir to combine. Spread on top of the sour cream layer. To get an even layer you may need to dollop the guacamole around the plate and then "join the dots".

4. Sprinkle grated cheese on top of guacamole layer.
5. Wash and slice the iceberg lettuce into chiffonade ribbons (like the lettuce on a burger). Arrange on top of the cheese layer.
6. Slice tomatoes in half and remove seeds. Chop into 1/2 centimetre (1/4 inch) pieces. Finely chop coriander (cilantro) and mix through the tomato on your chopping board. Arrange on top of the lettuce layer.
7. Chop green onions, jalapeno chillies and olives together. Arrange as the top layer.
8. Place in refrigerator to chill for half an hour.
9. Serve with corn chips, (I love Misson brand Tortilla Strips).

7 Layer Dip (Healthier Version)
Makes 1 large plate
Ingredients for the healthy version
1 x can Old El Paso Refried Beans
1/2 cup Extra Light Sour cream
1/2 cup Extra Light Cream Cheese
1/2 cup No-Fat Plain Chobani Yoghurt
1/2 packet taco spice mix
2 x avocados
Juice of 1 lime
Salt and Pepper
2 tsp jalapeno sauce
1 cup iceberg lettuce, sliced into chiffonade ribbons
2 x tomatoes
2 Tbs finely chopped coriander (cilantro)
3 green onions (called shallots in some places)
2 Tbs pickled jalapeno peppers
2 Tbs sliced black olives
1/4 cup Grated Mexican cheddar mix cheese (optional)


Method
1. Empty refried beans into a small bowl and mash with a fork to get a smooth consistency. Spread onto your serving plate, platter or bowl in an even layer.
2. Rinse the bowl and fork you used for the refried beans, dry them off and then add the sour cream, cream cheese, Chobani yoghurt and taco seasoning into the bowl, mix with the fork to combine. Spread on top of the refried beans in an even layer, leaving a little bit of the beans showing at the edge.




3. No need to rinse the bowl this time, just add the flesh from 2 whole avocados to the bowl and mash with the fork. Add lime juice, salt and pepper and jalapeno sauce and stir to combine. Spread on top of the sour cream layer. To get an even layer you may need to dollop the guacamole around the plate and then "join the dots".
4. Wash and slice the iceberg lettuce into chiffonade ribbons (like the lettuce on a burger). Arrange on top of the cheese layer.
5. Slice tomatoes in half and remove seeds. Chop into 1/2 centimetre (1/4 inch) pieces. Finely chop coriander (cilantro) and mix through the tomato on your chopping board. Arrange on top of the lettuce layer.
6. Chop green onions, jalapeno chillies and olives together. Arrange as the top layer.
7. Sprinkle cheese on top.
8. Place in refrigerator to chill for half an hour.
9. Serve with corn chips, (I love Misson brand Tortilla Strips) OR make some home made lavish bread chips by baking torn lavish breads in the oven as a healthier alternative to chips.

Enjoy!
Ella xx

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