Layered Nacho Dip

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This dip screams Superbowl party.

Well, actually, it is pretty much perfect for any form of entertaining.

It’s a beautiful multi-layered dip that has been lightened up by the ladies behind Eat, Shrink, and Be Merry; a lovely Canadian sister-team whose life’s mandate has become the act of healthifying traditionally-unhealthy dishes. Well, that, and coming up with cringe-worthy puns.

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With that said, much like this dip and I, the Podleskis and I are just about made for each other.

I imagine, though, that when they created this dip, they assuredly didn’t account for the fact that I’d take the cut in calories as a go-ahead for, single-handedly, eating a soup bowl full. Yeah. Probably that’s not what they had in mind.

Nevertheless, it is a dip worthy of a golden-chariot-escort that just begs to be shared.

That is, if your friends manage to pry it out of your loving hands.

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Layered Nacho Dip

from Janet and Greta Podleski


First Layer (Bottom): Full o’ Beans
1 can (19 oz / 540 ml) white kidney beans, drained and rinsed
1 cup light sour cream (5%)
2 tablespoons reduced sodium taco seasoning (I whipped up a homemade mix)

Second Layer: Easy Peasy Guacamole
1 cup frozen green sweet peas, thawed
1 can diced green chiles
3 large avocados
1 1/2 tablespoons freshly squeezed lime juice
1 teaspoon minced garlic
1/3 cup minced red onions
1 tablespoon minced fresh cilantro
1 1/2 teaspoons reduced-sodium taco seasoning (I whipped up a homemade mix)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Third Layer: Dreamy and Creamy
1 cup light sour cream (3% to 5%)
1 package (8 oz / 250 g) Philadelphia Brand Light Garden Vegetable Cream Cheese

Fourth Layer: Everybody Salsa!
2 cups medium chunky salsa
1 teaspoon minced fresh cilantro

Fifth Layer: Cheesy Decorations
1 cup packed grated light old (sharp) cheddar cheese (4 oz / 120 g)
1 1/2 cups chopped iceberg lettuce
1/3 cup minced red bell pepper
1/4 cup chopped green onions
2 tablespoons minced kalamata or black olives (optional)


First Layer (Bottom): Full o’ Beans
1. Place beans, sour cream and taco seasoning in the bowl of a mini food processor and puree until smooth. Spread evenly over bottom of 8 x 11 x 2-inch glass baking dish. Cover and refrigerate with plastic wrap while you make second layer.

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Second Layer: Easy Peasy Guacamole
2. Place peas and green chiles (with their liquid) in the bowl of a mini food processor and puree until completely smooth. Set aside.
3. Peel and pit avocados and place pieces in a large bowl. Toss with lime juice and garlic. Mash well using a potato masher. Add pureed peas and all remaining ingredients and mix well. Spread evenly over bean layer. Cover and refrigerate while you make third layer.

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Third Layer: Dreamy and Creamy
4. In a medium bowl, stir together sour cream and cream cheese until well blended. Spread cream cheese mixture evenly over guacamole.

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Fourth Layer: Everybody Salsa!
5. Mix salsa and cilantro in a small bowl. Spread salsa over cream cheese layer.

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Fifth Layer: Cheesy Decorations
6. Sprinkle grated cheddar evenly over salsa. Top with chopped lettuce, followed by red pepper, green onions and black olives (if using). Cover with plastic wrap and refrigerate for 1 to 2 hours before serving.

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Serve with homemade pita chips, tortilla chips, or store-bought multigrain corn chips.

On a related note, when left to my own devices, this is what happens: sitting on my food-photography studio, sporting snowflake leggings, a toque indoors, and old man glasses. You’re welcome. Ohh, I’m all.class.

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