Anna's healthy layered Mexican dip
Canned red kidney beans, rinsed, drained
1 400g can, (1 x 400g can)
3 medium, deseeded, finely chopped
Fresh flat-leaf parsley
2 tbs, chopped
¼ medium, finely chopped
99% fat-free plain yoghurt
1 clove(s), finely grated
Light tasty cheese
½ medium, chopped
4 individual, finely chopped
Fresh red chilli
1 whole, finely sliced (optional)
- Process beans, seasoning and 2 tablespoons water in a small food processor until combined and smooth. Transfer mixture to a 1L (4 cup-capacity) glass bowl or serving dish, smooth with back of spoon to create an even layer.
- Combine tomatoes, parsley and onion in a small bowl. Season with salt and pepper. Spoon evenly over bean mixture.
- Combine yoghurt and garlic in a small bowl and season with salt and pepper. Spoon evenly over tomato layer, and smooth with back of spoon to create an even layer. Sprinkle cheese evenly over yoghurt layer.
- Sprinkle avocado evenly over yoghurt layer and drizzle with lime juice. Sprinkle shallots evenly over avocado layer and top with chilli (if using). Serve.