Getting ready for Super Bowl? Try this healthier rendition of Seven Layer Dip with hummus, guacamole, Greek Yogurt tzatziki, red pepper coulis with tomatoes and mozzarella. As a compromise we added zesty taco meat made with ground turkey.
Seven Layer Dip
The Seven Layer Dip has been a family favorite for a long time. It is the perfect appetizer for an afternoon of watching football or just getting together with friends. The classic seven layer dip is still great, but we wanted to try something new. We were inspiration to create something healthier and scrumptious that was just as good if not better. Some of the classic ingredients are still there. If you want to speed things up, you can purchase hummus and guacamole instead of making it. But, they are not that difficult to prepare. I even forgot the tahini for the hummus, but I quickly made only what I needed with sesame seeds and olive oil. Easy peasy.
Instead of refried beans or bean dip, we are replacing that layer with hummus made from chickpeas.
Combine chickepeas, tahini, pinenuts, garlic, cumin and olive oil in a food processor. Process till smooth. If you need to add water, we used 2 tablespoons to get a smooth consistency. Season with salt and pepper.
*Tips: You can buy hummus for ease and speed. The hummus recipe that we provide yields about 3 cups.
We love nachos with taco meat. As a compromise for the healthier seven layer dip, we decided to add taco meat made with healthy ground turkey.
Combine all the spices with the brown sugar, salt and pepper.
In a large sauté pan, brown the ground turkey over medium high heat. As you are cooking crumble the turkey meat as fine as possible. Ground turkey tends to be on the leaner side, so keep crumbling as you are cooking the meat.
Add the spice mixture and chilis then continue to cook for 3 minutes.
Pour the chicken stock into the pan and continue cooking till all the liquid is gone. Add lime juice and mix well.
Remove from heat and cool to room temperature.
The first layer is actually the hummus. We forgot to take a photo of the hummus. So, the picture below of the taco meat is layer two.
**Tip: You can also purchase pre-made guacamole. We used our Gameday Guacamole recipe.
This is the creamy component to the seven layer dip. Instead of using sour cream, we made an easy tzatziki using Greek yogurt.
Combine all the ingredients in a medium sized mixing bowl. Whisk till you reach a smooth consistency. Refrigerate until ready to use.
RED PEPPER COULIS
I love the taste of a roasted red pepper coulis. We think you will too. Red bell peppers are considered a superfood high in vitamin C, beta-carotene, and vitamin B-6. They also contain the carotenoid pigments that help by lowering the risk of heart disease and cancer while boosting the immune system.
Set oven to broil at 400F. Set bell peppers on a sheet pan lined with foil. Place on a middle rack and cook each side till it starts to char (blacken).
Small dice the tomatoes and set aside.
Remove from the oven and cool. Peel off the outer skin and remove the stem. Using a knife butterfly each bell pepper and remove the seeds. All of the discard portions are compostable. Chop the bell pepper.
Combine bell pepper and olive oil in a food processor. Add any residual juices from the roasting pan and diced tomatoes. Process till smooth and season with salt.
Remove the puree and mix with the tomatoes.
MAKING THE SEVEN LAYER DIP
We used an 8 x 10 glass (11 cup) pyrex dish with with a lid for easy storage. Any casserole dish close to this size will work. After each layer was prepped we added it to the pyrex. Then while prepping the next layer the pyrex was placed in the refrigerator to allow the previous layers to set.
- First Layer: Hummus
- Second Layer: Taco Meat
- Third Layer: Guacamole
- Fourth Layer: Tzatziki
- Fifth Layer: Bell Pepper Coulis with Tomatoes
- Sixth Layer: Mozarella Cheese
- Seventh Layer: Sliced Olives and Green Onions
We were very happy with the way that the recipe came out. The kids loved it. With a pound of fresh ahi poke and some tebasaki fried chicken wings, this became an appetizer and lunch. Everybody was in a food coma by the 3rd quarter. I admit this was actually eight layers. But, the olives and green onions were so easy that I counted them as one.
You can prepare this a day ahead and refrigerate until ready to use. Serve with tortilla or pita chips. Enjoy!