7 Layer Bean Dip with Homemade Guacamole & Homemade Tortilla Chips is super low in saturated fat, a good source of protein, and easy to make. You can also just make the guacamole and eat it as its own dip. I baked homemade Tortilla Chips, too, and they are delicious and quick. The video shows Madison, a 6-year old, making the homemade chips. They’re that simple.

Watch the video on how to easily make this tasty recipe, including the homemade guacamole:

7 Layer Bean Dip with Homemade Guacamole & Homemade Tortilla Chips

 

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Prep time

8 mins

Total time

8 mins

 

7 Layer Bean Dip with Homemade Guacamole & Homemade Tortilla Chips is super low in saturated fat, a good source of protein, and easy to make. You can also just make the guacamole and eat it as its own dip. I baked homemade Tortilla Chips, too, and it’s very simple and quick.

Author: Sarah Koszyk

Recipe type: Dip, Appetizer

Cuisine: Latin

Serves: 16

Ingredients

• Guacamole:
• 1 large avocado or 3 small avocados
• ½ small red onion, peeled and diced
• 1 clove garlic, peeled and minced
• 1 jalapeno, seeds and stem removed, diced
• 1 small tomato, diced
• 3 Tbsp cilantro, chopped
• Juice from 1 lime
• Salt to taste
• 7-Layer Bean Dip:
• 1 14-oz can fat free refried beans
• 1 16-oz jar salsa of choice
• 8 oz fat free sour cream
• 1 small can (4 oz) diced green chilies
• 1 small can (4 oz) sliced or chopped black olives
• 1 package (14 oz) fat free Kraft shredded cheddar cheese

Instructions

1. Make the guacamole. Remove the avocado from the skin and pit and put it in a large bowl.
2. Add the red onion, garlic, jalapeno, tomato, cilantro, lime juice, and salt to the avocado.
3. Mash all the ingredients together. This is the guacamole.
4. Make the 7-layer bean dip. In a 13 x 8 glass Pyrex, spread the refried beans on the bottom layer.
5. Next layer on the salsa, sour cream, and green chilies. These will all mix together.
6. Spread on the guacamole.
7. Sprinkle on the olives and cheese.
8. Serve with homemade tortilla chips.

Nutrition Information

Serving size: 3 Tbsp Calories: 91.5 Fat: 1.5 Saturated fat: 0.3 Carbohydrates: 12.4 Sugar: 4.4 Fiber: 2.2 Protein: 7.7 Cholesterol: 4.0

3.5.3251

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By Sarah Koszyk, MA, RDN