Anna's healthy layered Mexican dip
1
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
Recipe by our WW Ambassador Anna. Follow her on Instagram @feedmehealthy_annavandyken
Ingredients
Canned red kidney beans, rinsed, drained
1 400g can, (1 x 400g can)
Taco seasoning
2½ tbs
Tomato(es)
3 medium, deseeded, finely chopped
Fresh flat-leaf parsley
2 tbs, chopped
Red onion
¼ medium, finely chopped
99% fat-free, plain or natural yoghurt, unsweetened
250 g
Garlic
1 clove(s), finely grated
Light tasty cheese
55 g
Avocado
½ medium, chopped
Lime juice
1 tbs
Green shallot(s)
4 individual, finely chopped
Fresh red chilli
1 whole, finely sliced (optional)
Instructions
1
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.
2
Combine tomatoes, parsley and onion in a small bowl. Season with salt and pepper. Spoon evenly over bean mixture.
3
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.
4
Sprinkle avocado evenly over yoghurt layer and drizzle with lime juice. Sprinkle shallots evenly over avocado layer and top with chilli (if using). Serve.
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