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Skinny Seven-Layer Dip

Prep Time 20 minutes
Servings 40 servings


  • 1 8 ounce container fat-free sour cream
  • 2 cloves garlic minced
  • 1 fresh jalapeno pepper finely diced
  • 1 tablespoon chopped fresh cilantro Optional
  • 1 1 ounce packet taco seasoning
  • 5 dashes hot pepper sauce
  • 1 lemon juiced
  • 2 avocados - peeled pitted, and mashed
  • 3 cups shredded lettuce
  • 1 15 ounce can black beans, rinsed and drained
  • 2 11 ounce cans Mexican-style corn, drained
  • 1 cup chunky salsa
  • 1 cup shredded Mexican cheese blend
  • 1 2.25 ounce can sliced black olives, drained
  • ¼ cup sliced green onions
  • 1 Roma plum tomato, chopped


  • Mix together the sour cream, garlic, jalapeno pepper, cilantro, taco seasoning, hot pepper sauce, and 1/2 of the lemon juice in a bowl until well blended.
  • In another bowl, mash the avocado with the remaining lemon juice; set aside.
  • Spread the shredded lettuce over a 12-inch serving platter.
  • Layer the black beans evenly on top, followed by the Mexican-style corn.
  • Spread the prepared sour cream mixture over the corn.
  • Gently spread the avocado mixture on top of the sour cream.
  • Pour the salsa evenly over the avocado mixture.
  • Sprinkle the Mexican cheese blend, olives, green onions, and tomato on top.
Keyword Skinny Seven-Layer Dip
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