‘Nacho’ Typical Nacho Dip – 7 Layer
By Susan Arruda
Layer 1 – Bottom Layer:
½ cup light sour cream
½ cup Greek yogurt
1 can white kidney beans, 540 ml, 19 fl oz., pureed
Taco Seasoning consisting of: 1 tsp. chili powder, ½ tsp. cumin, ¼ tsp. paprika, 1/8 garlic powder, 1/8 tsp. onion powder, 1/8 tsp. crushed red pepper flakes, ¼ tsp. dried oregano,
1/8 tsp. each salt and pepper (or use 2 tsp. of prepared taco seasoning that is low in sodium and trans fat free)
Layer 2 – Guacamole
2 ripe avocados (med-large size)
1 small jalapeno, seeds removed
1 clove minced garlic
2 tablespoons fresh lime juice (juice of one lime, approximately)
1/3 cup fresh cilantro
½ tsp. sea salt
Layer 3 – Creamy
½ cup light sour cream (3% or 5%)
½ cup Greek yogurt
1 cup/1 pkg. (8oz/250g) light or non-fat cream cheese with garden vegetable seasoning consisting of:
½ tsp. roasted red pepper, ¼ tsp. onion powder, ¼ tsp. chives, ¼ tsp. celery, 1/8 tsp. garlic powder, 1/8 tsp. basil, 1/8 tsp. parsley, 1/8 tsp. each salt and pepper (or 2 tsp. prepared garden herb spice)
Layer 4 – Ground beef (vegetarians can omit this layer)
1.5 Lbs. of extra lean ground beef
2-3 minced garlic cloves
Seasoning: 2 ¼ tsp. chili powder, 2 tsp. cumin, 1 ½ tsp. onion powder, 1 tsp. sea salt, 1 tsp. freshly ground pepper
Layer 5 – Salsa
Seven cups strained chunky salsa of choice; mild, medium or hot
1/3 to ½ cup chopped fresh cilantro
Layer 6 – Cheese
2.5 cups shredded low fat cheddar cheese
Layer 7 – Lettuce
3 cups chopped iceberg lettuce
1-2 stalks green onion, chopped
Optional – add chopped tomatoes and black olives
FIRST LAYER: Puree the kidney beans in a food processor or blender. Add the sour cream, Greek yogurt and seasonings and blend or puree to combine.
Pour and spread the dressing evenly in a 9” X 13” pan. Cover and store in the refrigerator as you prepare the next layer.
SECOND LAYER: Place the avocados and all the ingredients listed for the second layer in a food processor and whip until smooth. Spread evenly over the first layer. Return the pan to the refrigerator as you prepare the next layer.
THIRD LAYER: Combine all the listed ingredients and blend together thoroughly. Layer the dip evenly, return the pan to the refrigerator and proceed with the next layer.
FOURTH LAYER: Cook the ground beef in a frying pan until almost fully cooked. Transfer to a strainer and rinse to rid of any excess fat. Return back to the pan and cook with the garlic and seasonings. Remove from heat and let cool slightly before adding to the dip.
FIFTH LAYER: Place the salsa in a strainer over a bowl and press the salsa against the strainer using a spoon to squeeze out excess liquid (to avoid your dip getting soggy). Add the chopped salsa and stir to combine. Spread the mixture evenly over the ground beef mixture. (Reserve the salsa liquid for other cooking adventures)
SIXTH LAYER: Shred the cheese and spread evenly over the salsa.
SEVENTH LAYER: Chop the green onions and the lettuce along with other additions, if desired and spread evenly as the final layer.
Serve with our home baked pita chips, or plain nachos.
PITA CHIPS INSTRUCTION:
Use food kitchen scissors to cut your whole wheat pita into ¼ slices and then 1/8 (cut the ¼ pieces in half). Open and pull pita apart (front from back) at the seams and spread evenly on a baking sheet.
Bake in a 200oF oven for approximately 20 minutes or until crisp.