Ingredients
Layer 1
- 1 cup nonfat Greek yogurt
- 1 tablespoon Franks
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- pinch of paprika
Layer 2
- 1 cup hummus
Layer 3
- 1 15oz. can black beans, drained and rinsed
- 2 tablespoons fresh cilantro, chopped
- 1/2 small red onion, finely diced
Layer 4
- 1 cup cherry tomatoes, halved
Layer 5
- 2 large avocados
- 1 tablespoon lime juice
- salt, to taste
Layer 6
- Romaine + Lime Juice
Layer 7
- 1/2 cup Colby jack cheese
- Black Olives
Instructions
- In a small bowl, mix together all ingredients for layer 1 in a bowl. Spread evenly over the bottom of an 8×8 pan.
- Spread layer 2 (hummus) evenly over the top of Greek yogurt layer.
- Next, mix all ingredients for layer 3 into a bowl. Then sprinkle evenly over the top of the hummus layer.
- Sprinkle the tomatoes for layer 4 evenly over the black bean layer.
- For layer 5, mash avocados into a bowl, add lime juice and salt. Mix well and spread out evenly over the top of the tomato layer.
- Toss romaine and lime juice together for layer 6 in a small bowl. Sprinkle evenly over the avocado layer.
- Finish off the dip with layer 7 by sprinkling cheese and olives over the top of the romaine lettuce, and enjoy!
Nutrition Facts
Serving Size: 1/6 recipe Calories: 323 Sugar: 7 Sodium: 603 Fat: 17 Carbohydrates: 27 Fiber: 10 Protein: 15Category: AppetizersMethod: No BakeCuisine: Mexican
Keywords: healthy taco dip