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Anna's healthy layered Mexican dip

Anna's healthy layered Mexican dip

1
Points® value
Total Time
15 min
Prep
15 min
Serves
12
Difficulty
Easy
Recipe by our WW Ambassador Anna. Follow her on Instagram @feedmehealthy_annavandyken

Ingredients

Canned red kidney beans, rinsed, drained

1 400g can, (1 x 400g can)

Taco seasoning

2½ tbs

Tomato(es)

3 medium, deseeded, finely chopped

Fresh flat-leaf parsley

2 tbs, chopped

Red onion

¼ medium, finely chopped

99% fat-free, plain or natural yoghurt, unsweetened

250 g

Garlic

1 clove(s), finely grated

Light tasty cheese

55 g

Avocado

½ medium, chopped

Lime juice

1 tbs

Green shallot(s)

4 individual, finely chopped

Fresh red chilli

1 whole, finely sliced (optional)

Instructions

  1. Process beans, seasoning and 2 tablespoons water in a small food processor until combined and smooth. Transfer mixture to a 1L (4 cup-capacity) glass bowl or serving dish, smooth with back of spoon to create an even layer.
  2. Combine tomatoes, parsley and onion in a small bowl. Season with salt and pepper. Spoon evenly over bean mixture.
  3. Combine yoghurt and garlic in a small bowl and season with salt and pepper. Spoon evenly over tomato layer, and smooth with back of spoon to create an even layer. Sprinkle cheese evenly over yoghurt layer.
  4. Sprinkle avocado evenly over yoghurt layer and drizzle with lime juice. Sprinkle shallots evenly over avocado layer and top with chilli (if using). Serve.

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