Healthy 7 Layer Dip
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 15
- 1 clove garlic minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chili powder
- 1/4 cup chopped scallions
- sea salt and pepper to taste
- 2 teaspoons cumin
- pinch cayenne pepper
- 1 lime, juiced
- 1/2 cup diced red onion
- 1 cup finely chopped kale
- 1/2 cup chopped black olives
- 1 tomato, diced
- 3 cups cooked black beans (or 2 bpa free cans)
- 2 cups finely chopped romaine lettuce
- 4 avocados, peeled and pitted
- 1/4 cup chopped cilantro more as desired
- 16 ounces hummus (homemade or organic store-bought)
- 32 ounces salsa drained (i like field day brand)
- 1 cup goat cheese crumbled or shredded
- Carbohydrate 1.068492 g
- Cholesterol 0 mg
- Fat 1.412238 g
- Fiber 0.319873339239756 g
- Protein 0.16889 g
- Saturated Fat 0.193307066666667 g
- Serving Size 1 1 -20 (102g)
- Sodium 50.8654666666667 mg
- Sugar 0.748618660760244 g
- Trans Fat 0.0569449999999999 g
- Calories 17 calories
Place the black beans in a bowl and add the cumin, chili powder and a few shakes of salt and pepper. With a masher or the back of a spoon slightly mash some of the black beans. Set aside.In a separate bowl, combine the kale, romaine, oil and garlic and massage the kale mix until it starts to soften. Set aside.In another bowl, place the avocado and mash with the back of a spoon. Add the tomato, onion, lime juice, cilantro and cayenne pepper. Mix and season with salt and pepper to taste. Set aside.To assemble the dip, take a medium size bowl (try to find one with straight sides) and spread the black beans on the bottom. Top with the kale mix and then the guacamole. Next, carefully spread the hummus on top, followed by the salsa. Sprinkle the goat cheese, olives and scallions over the salsa. Serve with corn chips, crackers or veggie sticks. Enjoy!
