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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 197.3
  • Total Fat: 5.6 g
  • Cholesterol: 1.0 mg
  • Sodium: 287.4 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 7.5 g
  • Protein: 11.2 g

View full nutritional breakdown of Layered Mexican Dip with Baked Lime Chips calories by ingredient
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Layered Mexican Dip with Baked Lime Chips

Submitted by: CHEF_MEG
Layered Mexican Dip with Baked Lime Chips

Introduction

My dip has all the flavor of the original, but it's much easier on the waistline. I prefer to eat this "dip" with a fork or raw vegetables.

My dip has all the flavor of the original, but it's much easier on the waistline. I prefer to eat this "dip" with a fork or raw vegetables.


Number of Servings: 6

Ingredients

    2 whole-wheat tortillas
    1/8 teaspoon salt
    1 lime, zested and cut in half

    1 (14.5 ounce) can vegetarian or fat-free refried beans
    1 cup fat-free Greek yogurt
    1 tablespoon Chef Meg's Taco Seasoning
    1/2 cup black beans, drained and rinsed
    1/4 cup shredded reduced-fat Mexican-blend cheeses
    3 green onions, chopped (both white and green parts)
    1 tablespoon cilantro, washed and chopped
    1/2 avocado, chopped
    2 Roma tomatoes, diced
    1 cup green leaf lettuce, shredded

Tips

Skip the chips and pair this with sliced cucumber, bell pepper strips, baby carrots, celery sticks or even leaves of lettuce (make little roll ups).

The serving size is one hearty cup, but you could cut that in half and serve it as an appetizer at parties.


Directions

Preheat the oven to 350 degrees Fahrenheit. Slice each tortilla into six wedges. Place on a baking sheet and spritz with cooking spray. Sprinkle with a pinch of salt.
Bake for five minutes, or until crisp. Remove from the oven immediately and squeeze on the juice of half a lime.

Combine the taco seasoning and lime zest with the Greek yogurt and mix well. Refrigerate until ready to use.

Combine the chopped avocado with the juice of the remaining half of a lime and the chopped cilantro, then set aside.

Spread the refried beans into the bottom of a 10-inch pie plate.

Layer on the Greek yogurt mixture, the black beans, cheese, and green onions.

Top with the tomatoes, lettuce and avocado.

Serve immediately or refrigerate until ready to eat.

Makes 6 one cup servings with 2 baked lime chips






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Member Ratings For This Recipe


  • Incredible!
    10 of 12 people found this review helpful
    Oh, YUM! But who can eat only 2 baked lime chips??? - 10/24/11

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  • 5 of 9 people found this review helpful
    This sounds like my layer dip too. Yummy! I do put black olives in for a healthy fat. It helps to melt the other fat out of our bodies. I learned this from the "Flat Belly Diet Book" I am so glad to have olives, avacados, and nuts back again. Yea! - 8/20/10

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  • Incredible!
    5 of 5 people found this review helpful
    We LOVED this dip! My husband really likes the lime tortilla chips! Since he doesn't like green onions, I left them off. On my portion of the chip, I added a little hot sauce to spice it up and it was great! Thanks, Chef Meg! - 2/9/10

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  • Good
    4 of 16 people found this review helpful
    Let me get this straight. I put 1/2 cup dip on each chip. Yeah right three stars for ridiculous stats. - 1/8/12

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  • Incredible!
    4 of 4 people found this review helpful
    A great remake! incredible and you don't lose the taste - though it helps knowing how much healthier this is! I didn't tell my son about it being "healthy" and he loved it. hahaha. Thanks for this! Oh, and I left out the cilantro - but that's just because I don't like cilantro. Not recipe's problem! - 7/31/10

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  • Incredible!
    4 of 4 people found this review helpful
    This was very good--even my daughter ate a full serving (except for the tomatoes). I was worried about the lime but it wasn't overpowering, just refreshing. I will make this again! - 2/7/10

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  • 4 of 12 people found this review helpful
    It sounds good but it takes some time to make - 2/3/10

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  • 3 of 4 people found this review helpful
    I make something similar, but I add cumin and lime juice to the black beans, I don't use any refried beans, and I keep the olives. They aren't empty calories - olives are good for you! But I don't use can - I chop up kalamata myself. YUM - 8/12/10

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  • Incredible!
    3 of 3 people found this review helpful
    Made this for the Superbowl! My husband loved it and we didn't even miss the meat and extra cheese we usually make in taco dips. Love it! So fresh tasting! - 2/28/10

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  • Incredible!
    3 of 4 people found this review helpful
    Thanks for the recipe i was looking for something new and low fat for the SuperBowl and here it is thank you and I will give you 5 stars for this - 2/3/10

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  • Incredible!
    2 of 2 people found this review helpful
    It's hard to eat only two chips, so I just put the dip on top of a lot of salad greens to make it more of a meal! - 5/27/13

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  • 2 of 2 people found this review helpful
    My go to replacements for refried beans and even low fat sour cream are pureed canned beans and non fat yogurt that I've drained with cheesecloth or a coffee filter in a collander. Sometimes put a plate on top to drain faster. Determine consistency by how long you drain it - few min. to hours. - 1/8/12

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  • 2 of 7 people found this review helpful
    This would be great with greek plain non fat yogurt instead. Yum! - 2/2/11

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  • Very Good
    2 of 2 people found this review helpful
    I made this last night and it was a hit. It's a keeper.
    Thanks Chef Meg! - 9/26/10

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  • Incredible!
    2 of 2 people found this review helpful
    This recipe is the BEST!!!!!!! Love it. It's hard to believe it is so healthy!! - 2/7/10

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  • Incredible!
    1 of 1 people found this review helpful
    My taste buds are standing up and hollaring, "MORE!" Great stuff. Thanks. - 6/29/13

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  • 1 of 2 people found this review helpful
    The fat free greek yogurt is a great idea. it adds protien and calcium that sour cream lacks. This sounds like a great mini meal. i will probably skip the chips though. They sound great, but just two is such teaser. - 6/29/13

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  • Incredible!
    1 of 1 people found this review helpful
    I made this salad, without the chips, for friends and everyone raved. Really delicious. - 5/30/13

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  • Good
    1 of 1 people found this review helpful
    It looked better than it tasted. I think I would add less cilantro and I would like yellow onion rather than green onions. - 5/28/13

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  • 1 of 1 people found this review helpful
    If you dip the tortillas in hot water (nearly boiling) before baking them, you won't need the oil at all. - 1/7/13

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  • 1 of 2 people found this review helpful
    I love dips but don't care for chips - I do use them as a vehicle for getting the dip in my mouth, lol. So 2 chips is great - one to back up the first one in case it gets soggy :) I might give jicama a try or maybe celery and those I would probably eat. Thanks for the recipe. - 2/1/12

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  • Incredible!
    1 of 4 people found this review helpful
    i think this is going to be a regular in my house - 10/27/10

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  • 1 of 2 people found this review helpful
    I'm absolutely over the moon for this! - 8/24/10

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  • 1 of 3 people found this review helpful
    Another suggestion would be to use reduced-sodium black beans to further lower the sodium. I also might use just a little low-fat or fat-free cheese to get some of that cheese flavor I love! - 8/10/10

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  • The only ingredient I left out was the Cilantro as my DH does NOT like it. Thank You. - 5/27/13

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