The Best Healthy Seven Layer Dip with Ground Turkey

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What's it about

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

front top view of seven layer dip in a glass pyrex with a bowl of lime wedges

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.

HUMMUS

Instead of refried beans or bean dip, we are replacing that layer with hummus made from chickpeas.

top view of misc en place for making hummus

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.

top view of hummus in a food processor

*Tips: You can buy hummus for ease and speed. The hummus recipe that we provide yields about 3 cups.

Di Bruno Bros Gourmet Cheeses & Meats

TACO MEAT

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.

top view of misc en place for making taco meat

STEP 1

Combine all the spices with the brown sugar, salt and pepper.

STEP 2

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.

STEP 3

Add the spice mixture and chilis then continue to cook for 3 minutes.

STEP 4

Pour the chicken stock into the pan and continue cooking till all the liquid is gone. Add lime juice and mix well.

STEP 5

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.

GUACAMOLE

**Tip: You can also purchase pre-made guacamole. We used our Gameday Guacamole recipe.

TZATZIKI

This is the creamy component to the seven layer dip. Instead of using sour cream, we made an easy tzatziki using Greek yogurt.

top view of misc en place for making tzatziki

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.

top view of misc en place for making red pepper coulis

STEP 1

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).

STEP 2

Small dice the tomatoes and set aside.

STEP 3

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.

STEP 4

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.

top view of red pepper coulis in a food processor

STEP 5

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!

Yield: 12 SERVINGS

Seven Layer Dip with Ground Turkey

Seven Layer Dip with Ground Turkey

Getting ready for Superbowl? 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.

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour

Ingredients

  • 1/4 cup olives, sliced
  • 3 ounces mozzarella cheese, shredded
  • 1/3 cup green onions, 1/4" sliced

Hummus

  • 1 can (16 oz) chickpeas
  • 1/4 cup tahini
  • 2 tablespoons pinenuts, toasted
  • juice of 1 lemon
  • 1 large garlic clove, crushed
  • 2 teaspoons ground cumin
  • 3 tablespoons extra virgin olive oil
  • water to adjust consistency
  • salt and pepper to taste

TACO MEAT

  • 1 pound ground turkey
  • 1-1/2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground oregano
  • 1/2 tablespoon brown sugar
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon lime juice
  • 1 teaspoon Kosher salt to taste
  • 1/2 teaspoon black pepper
  • 1 can (4 ounces) diced Hatch chilis
  • 1/2 cup chicken stock, beer or water

Guacamole

  • (see recipe)

Tzatziki

  • 1-1/2 cups Greek yogurt
  • 1 teaspoon ground cumin
  • 1/8 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 1/4 cup fresh dill, minced
  • 2 tablespoons extra virgin olive oil
  • salt to taste

Bell Pepper Coulis with Tomatoes

  • 2 roasted red bell peppers, deseed and diced
  • 2 tablespoons extra virgin olive oil
  • 2 small red tomatoes

Instructions

HUMMUS

  1. 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.

TACO MEAT

  1. Combine all the spices with the brown sugar, salt and pepper.
  2. 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.
  3. Add the spice mixture and chilis then continue to cook for 3 minutes.
  4. Pour the chicken stock into the pan and continue cooking till all the liquid is gone. Add lime juice and mix well.
  5. Remove from heat and cool to room temperature.

GUACAMOLE

  1. (See recipe)

TZATZIKI

  1. Combine all the ingredients in a medium sized mixing bowl. Whisk till you reach a smooth consistency.
  2. Refrigerate until ready to use.

RED PEPPER COULIS

  1. 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).
  2. Small dice the tomatoes and set aside.
  3. 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.
  4. 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.
  5. Remove the puree and mix with the tomatoes.

MAKING THE DIP

  1. We used an 8 x 10 glass pyrex dish with with a lid for easy storage. Any casserole dish close to this size will work.
  2. First Layer: Hummus
  3. Second Layer: Taco Meat
  4. Third Layer: Guacamole
  5. Fourth Layer: Tzatziki
  6. Fifth Layer: Bell Pepper Coulis with Tomatoes
  7. Sixth Layer: Mozarella Cheese
  8. Seventh Layer: Sliced Olives and Green Onions
  9. You can prepare this a day ahead and refrigerate until ready to use.
  10. Enjoy!

Notes

1. You can buy hummus for an easier recipe. The hummus recipe here yielded about 3 cups.

2. You can also purchase pre-made guacamole. We used our Gameday Guacamole recipe.

Did you make this recipe?

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