I hope you all had a great weekend and found ways to eat as much Mexican food as you could! I know I sure did! I wouldn’t truly be celebrating Cinco de Mayo if I didn’t make my own healthified Mexican dish. Introducing my Skinny 5 Layer Mexican Dip!
As I have said before, I could eat Mexican food every night of the week! I just love it that much! However, If I did I would probably be over 300 pounds as most traditional Mexican dishes are loaded with fat. To me, there is nothing more rewarding than finding ways to eat my favorite dishes and not skimping on any of the flavors I love. I am not going to give up my favorite foods, I will just find healthier ways to enjoy them. It is all about balance people!
You will love my Skinny 5 Layer Mexican Dip because it is low fat, lower in calories than traditional Mexican dip and packed with protein. Well it has fat from the guacamole, but it is the good fat. My recipe uses organic refried black beans as a substitute for the regular refried beans that are usually packed with fat, sugar and other processed things. Just to give you an idea, regular refried beans are packed with over 300 calories and 13g of fat. While black refried beans have under 150 calories and 1 g of fat. I also substitute the sour cream for 0% organic greek yogurt. This makes for a great appetizer for any get together and is gluten free!
Kerry’s Skinny 5 Layer Mexican Dip
- 1 can organic refried black beans
- 1 packet low sodium taco seasoning
- 1 cup organic 0% (fat free) greek yogurt
- Organic low sodium salsa
- Reduced Fat Mexican Cheese
- Organic Yellow Corn Tortilla chips
Mix 1 Tbsp of low sodium taco seasoning with refried black beans. Add 2 tbsp of water to help mix ingredients together.
Pour black bean mixture in the bottom of a serving dish and spread to make a thin layer.
You can make your own guacamole with a little lime juice, cilantro and avocados, but for convenience I just bought the already made kind from Whole Foods. I have a slight obsession with their guac, it is a problem for me. I used 3/4 of the container and spread out on top of the back beans
Next, add a layer of salsa. I used about 3/4 – 1 cup of salsa.
Mix the non-fat greek yogurt with 1 TBSP of chopped cilantro, or I used the organic cilantro paste. Add 1/2 Tbsp of the remaining taco seasoning and mix ingredients together. Carefully spoon mixture on top of the salsa mixture and spread out to evenly cover salsa.
Finally, sprinkle with reduced fat Mexican cheese and enjoy with organic yellow corn tortilla chips!
This dish was a big hit at my in-laws before our Mexican feast. I think I ate most of this delicious appetizer, I couldn’t help myself it is sooo tasty!!!