The Best Way to Make a Healthy 7-Layer Dip Recipe
An emerging star in the American potluck scene circa 1985, the seven-story dip has proven to be a surprisingly enduring entertaining staple in the ensuing decades. Most versions of the 7-layer dip pile one packaged good on top of another, resulting in a sludgy industrial stew that grows old after the first bite. This version lightens up matters with spicy ground turkey, fresh pico de gallo, and whole black beans, plus a spoonful of creamy Greek yogurt standing in for sour cream. You can serve this in one giant dish, but building separate layered servings in individual glasses (for a fancy effect, grab some martini or wine glasses) makes for a dramatic presentation and allows for all the double-dipping one could want (or triple dipping, we won’t tell).
Nutrition: 280 calories, 13 g fat (2 g saturated), 480 mg sodium
10 corn tortillas, cut into triangles
1 Tbsp canola oil
Salt to taste
1 tsp olive oil
8 oz ground turkey
1 tsp chili powder
1⁄8 tsp cayenne
Black pepper to taste
1 can (15 oz) black beans, drained and rinsed
Juice of 1 lime
1 tsp cumin
1⁄4 cup guacamole or store-bought guac
1 can (4 oz) diced roasted green chiles
1⁄2 cup pico de gallo or store-bought salsa
1⁄4 cup 2% Greek yogurt
1⁄2 cup sliced or chopped black olives
How to Make It
- Preheat the oven to 425°F. Toss the tortillas with the canola oil and spread out across a baking sheet. (You may need two sheets to keep the chips from overlapping.)
- Bake for about 10 minutes, until golden brown and crispy. Season with salt once they come out of the oven.
- While the tortillas bake, heat the olive oil in a medium sauté pan over medium heat.
- Add the turkey and cook for about 5 minutes, until cooked through, seasoning with the chili powder, cayenne, and salt and pepper as it cooks.
- Combine the black beans with the lime juice, cumin, and salt and black pepper to taste.
- In a large ramekin or glass serving dish, build the dip: Spread the guacamole on the bottom, top with the black beans, then the turkey, chiles, pico de gallo, yogurt, and olives.
- Serve with the tortilla chips.
This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!