Healthy Mexican Layer Dip
Servings
4serves
Servings
4serves
Ingredients
  • 240g tinned red kidney beans
  • 2 chopped tomato
  • 2 thinly sliced spring onions
  • 2tbsp water
  • 1 chopped avocado
  • 1tsp dried chilli flakes
  • 1tbsp lime juice
  • 1/3cup reduced-fat Greek natural yoghurt
  • 1tbsp reduced-fat cheddar cheese
  • 4 hard taco shells
  • Salt and pepper
Instructions
  1. Drain and rinse beans and place in a bowl. Using a fork, lightly mash the beans then mix with the water to loosen. Season with salt and pepper and stir through spring onion.
  2. Place avocado in a separate bowl with chilli flakes and lime juice. Mash until smooth and well combined.
  3. Divide the bean mix between four small dishes. Top with yoghurt, avocado, diced tomato and grated cheese.
  4. One serve is one bowl of dip and one taco shell (heat as per packet directions before serving) broken into chips for dipping.
Recipe Notes

Recipe makes 4 serves at 208 calories each.    

Print Recipe
 Healthy Mexican Layer Dip
Healthy Mexican Layer Dip
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Snacks
Servings
serves
Ingredients
  • 240 g tinned red kidney beans
  • 2 chopped tomato
  • 2 thinly sliced spring onions
  • 2 tbsp water
  • 1 chopped avocado
  • 1 tsp dried chilli flakes
  • 1 tbsp lime juice
  • 1/3 cup reduced-fat Greek natural yoghurt
  • 1 tbsp reduced-fat cheddar cheese
  • 4 hard taco shells
  • Salt and pepper
Course Snacks
Servings
serves
Ingredients
  • 240 g tinned red kidney beans
  • 2 chopped tomato
  • 2 thinly sliced spring onions
  • 2 tbsp water
  • 1 chopped avocado
  • 1 tsp dried chilli flakes
  • 1 tbsp lime juice
  • 1/3 cup reduced-fat Greek natural yoghurt
  • 1 tbsp reduced-fat cheddar cheese
  • 4 hard taco shells
  • Salt and pepper
Healthy Mexican Layer Dip
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Drain and rinse beans and place in a bowl. Using a fork, lightly mash the beans then mix with the water to loosen. Season with salt and pepper and stir through spring onion.
  2. Place avocado in a separate bowl with chilli flakes and lime juice. Mash until smooth and well combined.
  3. Divide the bean mix between four small dishes. Top with yoghurt, avocado, diced tomato and grated cheese.
  4. One serve is one bowl of dip and one taco shell (heat as per packet directions before serving) broken into chips for dipping.
Recipe Notes

Recipe makes 4 serves at 208 calories each.