MEXICAN-STYLE SEVEN-LAYER DIP
1 (8-ounce) package organic Neufchatel cheese (light cream cheese)
1 (16-ounce) can organic or natural refried beans
1 large jalapeno pepper, with seeds, minced (split use)
2 Hass avocados, peeled, diced
3 tablespoons fresh lime juice
3 tablespoons minced red onion
3 tablespoons finely chopped fresh cilantro
1/4 teaspoon sea salt, or to taste
1 cup organic low-fat sour cream
2 tablespoons Mexican seasonings, such as mixture of chili and onion powders
2 cups shredded Monterey jack cheese (8 ounces)
5 scallions (green onions), thinly sliced
2 medium vine-ripened tomatoes, seeded, diced
Fresh lime juice, to taste
- On large platter or 9- x 13-inch glass baking dish, spread Neufchatel cheese.
- In medium bowl, stir together refried beans and 1/2 jalapeno. Spread on top of the Neufchatel cheese.
- In medium bowl, stir together avocados, lime juice, onion, remaining jalapeno, cilantro and salt. Spread on top of the beans.
- In medium bowl, stir together sour cream and seasonings. Spread on top of the avocados.
- Sprinkle with cheese, scallions and tomatoes. Drizzle with lime juice. Serve chilled or at room temperature with blue corn tortilla chips.
Makes 16 servings
Nutrition analysis (per serving): 180 calories, 13g total fat, 6g saturated fat, 0g trans fat, 30mg cholesterol, 320mg sodium, 9g total carbohydrate, 4g dietary fiber, 2g sugars, 8g protein, 15% DV vitamin A, 10% DV vitamin C, 15% DV calcium, 6% DV iron
