Colossal Macho Nacho Dip for Sunday’s Super Bowl!!

Posted by: Greta Podleski on: February 1st, 2012  »  0 comments

The Ultimate Multi-Layered Nacho Dip

First Layer (Bottom): Full o’ Beans

  • 1 can (19 oz/540 mL) no-salt-added white kidney beans, drained and rinsed
  • 1 cup light (5%) sour cream
  • 2 tbsp reduced-sodium taco seasoning (see tip below)

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.

Second Layer: Easy Peasy Guacamole

  • 1 cup frozen green sweet peas, thawed
  • 1 can (4.5 oz/127 mL) diced green chiles
  • 3 large avocados
  • 1½ tbsp freshly squeezed lime juice
  • 1 tsp minced garlic
  • ⅓ cup minced red onions
  • 1 tbsp minced fresh cilantro
  • 1½ tsp reduced-sodium taco seasoning
  • ¼ tsp salt
  • ⅛ tsp freshly ground black pepper

Place peas and green chiles (with their liquid) in the bowl of a mini food processor and puree until completely smooth. Set aside.

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 guacamole ingredients and mix well. Spread evenly over bean layer. Cover and refrigerate while you make third layer.

Third Layer: Dreamy and Creamy

  • 1 cup light (5%) sour cream
  • 1 pkg (8 oz/250 g) light garden vegetable cream cheese (such as Philadelphia brand)
  • In a medium bowl, stir together sour cream and cream cheese until well blended. Spread cream cheese mixture evenly over guacamole.

Fourth Layer: Everybody Salsa!

  • 2 cups medium salsa
  • 1-2 tsp minced fresh cilantro
  • Mix salsa and cilantro in a small bowl. Spread salsa over cream-cheese layer.

Fifth Layer: Cheesy Decorations

  • 1 cup packed grated light old (sharp) cheddar cheese (4 oz/120 g)
  • 1½ cups chopped iceberg lettuce
  • ⅓ cup minced red bell pepper
  • ¼ cup chopped green onions
  • 2 tbsp minced black olives (optional)

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 2 hours before serving. Serve with whole-grain nacho chips.

Makes 15 servings, about ⅔ cup each

Per serving: 194 calories, 10 g total fat (3.7 g saturated fat), 8 g protein, 19 g carbohydrate, 5.3 g fiber, 23 mg cholesterol, 514 mg sodium

Recipe Tip: Look for reduced-sodium taco seasoning in an envelope where taco kits are sold. Even better, make your own! Mix 4 tsp chili powder, 1-1/2 tsp ground cumin, 1 tsp paprika, 1 tsp sugar, ½ tsp seasoned salt, ½ tsp black pepper, ½ tsp garlic powder, ½ tsp ground coriander and ¼ tsp onion powder in a small bowl. You can double or triple this recipe and store it in an airtight container for months.

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