Healthy 5 Layer Dip

 

 Warm weather is here! It's time for backyard BBQs and fun finger foods! Eating well is for every season, and this healthy twist on a party favorite is the perfect appetizer.

 

 Ingredients: 

The shopping list for this dish is long, but it serves a lot of people and one stop at your local farmer's market will get you almost everything you need. Feel free to copy and print this recipe as your grocery list.

 

1 Purple Onion

4 Green Onions

1 tsp of minced Garlic

2 Jalapenos, seeded

1 red Bell Pepper

1 yellow Bell Pepper

1 1/2 cup (12 oz) plain Greek yogurt(or vegan sour cream)

3 or 4 sprigs of chive

1 tsp of Honey

2 cans of Black beans (O)

1 can of Garbanzo beans (O)

4 large Roma tomatoes 

2 Avocados (*optional)

1 package Mexican blend shredded Cheese (or vegan cheese substitute)

 

Directions:

Prepare each layer and arrange it nicely in a 3'' deep glass serving dish. 

Keep cold until you serve.

Step 1 - Make your pepper and onion mix first, you will use this in both the bean and tomato layer.

 

Pepper & Onion Mix

Finely chop the following ingredients:

1 purple onion

2 green onions

2 jalapenos, seeded

1 red bell pepper

1 yellow bell pepper

Add in: a pinch of salt and pepper, and a teaspoon of minced garlic.

 

(Scoop about a 1/2 cup of this out for your bean layer. Then, place the mix in the fridge to keep cold and fresh while you prepare the other ingredients. You will add the remaining amount to your Tomato Layer for a fresh, zesty homemade salsa.)

 

Step 2 - Prepare the Bean Layer and lay it on the bottom of your serving dish. 

 

Bean Layer

In a medium saucepan over medium heat, combine the following ingredients and cook until the onions go clear.

 

2 cans of black beans (O), drained and rinsed

1 can of Garbanzo beans (O), drained and rinsed

1/2 cup of the Pepper & Onion Mix

 

Step 3 - Cheese Layer 

 

Cheese Layer

Sprinkle your Mexican cheese or vegan cheese substitute in a nice layer over the beans in your serving dish. Make sure to completely cover the beans. 

 

Step 3 - Avocado Layer (*optional)

Avocado Layer 

Lay 2 thinly sliced avocados across the top of the cheese layer in your serving dish. 

 

*I hear there are people in the world who don't like avocados. I'm from TX where eating avocados is practically a past-time, so the idea of them being unappetizing is foreign to me. However, I want you to enjoy the dishes you make, so please know you can skip this step completely or replace the avocados with something more else like sliced black olives or jalapenos.

 

Step 4 - Tomato Layer

 

Tomato Layer

Dice 4 large Roma tomatoes (with seeds removed) and mix them into the remaining pepper and onion mix you made earlier. Layer this over the avocado.

Step 5- Greek Yogurt Layer

 

Greek Yogurt Layer
1 1/2 cup plain Greek yogurt

2 green onions

3 or 4 sprigs of chive

1 tsp of honey

 

Dice your onion and chive into fine pieces. Add them, and the honey into the yogurt. The yogurt layer shouldn't be applied until you're ready to serve, so keep refrigerated, and add lastly right before you put it out for your guests to enjoy. Garnish with extra chopped chive for a dish that's as eye appealing as it is delicious! This appetizer pairs wonderfully with rice chips or blue corn tortilla chips