Light Seven Layer Dip - 1980

From Rebecca Crump (EzraPoundCake.com)

Inspired by “Cook’s Country”

Layer 1: 2 16-ounce cans black beans (or 1 can black beans and 1 can pintos), drained 1 teaspoon chili powder Pinch of salt Layer 2: 1 cup light sour cream (or Greek yogurt) 2 cups freshly grated cheese (preferably pepper jack or Cheddar) Layer 3: Guacamole 2 avocados, halved, seeded and peeled Juice of 1/2 lime 1 clove garlic, minced Pinch of kosher salt 1/4 cup diced red onion 1 tomato, cored, seeded and diced Layer 4: Simple Salsa 3 large tomatoes, cored, seeded and diced 2 jalapeños, seeded and minced 1 to 2 tablespoons chopped fresh cilantro Layer 5: 6 scallions, thinly sliced Layer 6: Up to 1/4 cup grated cheese (pepper jack or Cheddar) Layer 7: Chopped fresh cilantro Layer One: Combine the beans, chili powder and salt in a small bowl. Mash lightly with a fork, if you like. Transfer the beans to an 8-inch square dish or glass bowl of a similar size. Layer Two: In a small bowl, stir together the sour cream and cheese. Spread the mixture evenly over the bean layer. Layer Three: Mash avocados, lime juice, garlic and salt. Stir in the red onion and tomatoes. Taste and adjust the seasonings. Spread the guacamole over the sour cream mixture. Layer Four: In a medium bowl, combine the tomatoes, jalapeños and fresh cilantro. Layer the salsa over the guacamole. Layer Five: Sprinkle scallions over the salsa. Layer Six: Top the scallions with the cheese of your choice. Layer Seven: Add as much cilantro confetti as you like. Serve at room temperature with tortilla chips and carrot and celery sticks.

Gluten-Free Tip: Use GF light sour cream and tortilla chips. Source and photo: EZRA POUND CAKE

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