Healthy Mexican Layer Dip

An impressive, indulgent dip that looks great in a glass bowl for entertaining. Even the colours are festive!

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Healthy Mexican Layer Dip

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Rating: 5
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Course

Snacks

Servings

serves

Ingredients

• 240 g tinned red kidney beans
• 2 chopped tomato
• 2 thinly sliced spring onions
• 2 tbsp water
• 1 chopped avocado
• 1 tsp dried chilli flakes
• 1 tbsp lime juice
• 1/3 cup reduced-fat Greek natural yoghurt
• 1 tbsp reduced-fat cheddar cheese
• 4 hard taco shells
• Salt and pepper

Course Snacks Servings serves Ingredients 240 g tinned red kidney beans 2 chopped tomato 2 thinly sliced spring onions 2 tbsp water 1 chopped avocado 1 tsp dried chilli flakes 1 tbsp lime juice 1/3 cup reduced-fat Greek natural yoghurt 1 tbsp reduced-fat cheddar cheese 4 hard taco shells Salt and pepper

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Drain and rinse beans and place in a bowl. Using a fork, lightly mash the beans then mix with the water to loosen. Season with salt and pepper and stir through spring onion.
2. Place avocado in a separate bowl with chilli flakes and lime juice. Mash until smooth and well combined.
3. Divide the bean mix between four small dishes. Top with yoghurt, avocado, diced tomato and grated cheese.
4. One serve is one bowl of dip and one taco shell (heat as per packet directions before serving) broken into chips for dipping.

Recipe Notes

Recipe makes 4 serves at 208 calories each.