Anyone for a Skinny Dip?

Seven layer skinny bean dip that is. It’s Super Bowl Party time again and I love the “junk” food we nibble on each year but I knew that there just had to be a little healthier version of some of these treats. Take a chip and dip into this yummy layered dip and see if your taste buds don’t cry out Touch Down!

Skinny Dip
Recipe Courtesy of Food Network Kitchens

Ingredients:

1 tablespoon extra-virgin olive oil

2 cloves garlic, roughly chopped

2 15-ounce cans red kidney beans, drained and rinsed

2 teaspoons chili paste (Sriracha) or your favorite hot sauce

1 cup shredded low-fat cheddar cheese

1 cup shredded sharp cheddar cheese

2 ripe avocados, preferably Hass

Kosher salt

2 teaspoons fresh lime juice

5 scallions, white and green parts, thinly sliced

3/4 cup fresh cilantro

1 jalapeno, stemmed and thinly sliced

1 1/2 cups plain nonfat yogurt, preferably Greek

2 cups finely shredded romaine lettuce

3 ripe medium tomatoes, diced

Directions:

Heat the oil in a skillet over medium heat. Add the garlic, beans and chili paste and heat until fragrant, about 3 minutes. Pour the mixture into a food processor and pulse until smooth with chunks of beans remaining the mixture. Spread in a 2-quart glass casserole dish.

Scatter the cheese over the beans. Halve and pit the avocados; scoop out the flesh into a bowl and mash with 1 teaspoon salt and the lime juice. Spread the avocado over the cheese.

Reserve some of the scallions, cilantro and jalapeno for garnish. Pulse the yogurt with the remaining scallions, cilantro and jalapeno in the food processor. Spread over the avocado.

Top with shredded lettuce. Season the tomatoes with another teaspoon salt and scatter over the lettuce. Top with the reserved scallions, cilantro and jalapeno.

Dip that chip with confidence!