Layered Mexican Dip with Baked Lime Chips

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Layered Mexican Dip with Baked Lime Chips

4.4 of 5 (56)
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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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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!
    12 of 14 people found this review helpful
    Oh, YUM! But who can eat only 2 baked lime chips??? - 10/24/11

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  • Good
    6 of 23 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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  • 5 of 10 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
    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!
    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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