7 Layer Mexican Dip Diabetic Friendly

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Healthy 7 Layer Mexican Dip

Time for our diabetic friendly recipe. This is simply done by substituting sour cream and refried beans with Greek Yogurt and Chickpeas. While not an authentic Mexican Food, this dip will go great as an hors d’oeuvre prior to an authentic Mexican meal. It still has avocado and cilantro in it, and you served it with whole grain tortilla chips, close enough for me! Enjoy!

Ingredients:

2 tablespoons canola oil

2 (15-ounce) cans chickpeas, drained and rinsed

2 cloves garlic, minced

6 tablespoons water

2 ripe avocados, pitted and cut into chunks

1/4 teaspoon salt

2 tablespoons lime juice

2 tomatoes, diced

1/4 cup finely chopped red onion

1 cup non-fat Greek yogurt

1/3 cup fresh cilantro, chopped

1 teaspoon ground cumin

1/2 cup reduced-fat shredded Cheddar cheese

1/4 cup sliced black olives

Instructions:

In a large skillet over medium heat, heat oil until hot. Add chickpeas and garlic, and cook for 4 to 5 minutes or until lightly browned, stirring occasionally.

Place chickpea mixture into food processor or blender, add water, and process until smooth. Spread mixture over a 10-inch round serving plate; set aside.

Place avocado, salt, and lime juice into a food processor or blender; process until almost smooth. Spread mixture over chickpea mixture. Sprinkle with tomato and onions.

In a small bowl, combine yogurt, cilantro, and cumin; mix well. Dollop mixture onto vegetables. Sprinkle with cheese and olives. Refrigerate until ready to serve.

Serve with whole grain tortilla chips and fresh veggies.