A remake of the classic seven-layer dip, this is a super dairy- and gluten-free party food. Serve with sliced fresh vegetables.
1 cup vegetarian refried beans
1 medium avocado, chopped (about 3/4 cup)
3 tablespoons minced red onion
2 teaspoons fresh lime juice
1 teaspoon finely chopped oregano
1 teaspoon minced jalapeño pepper
1/4 cup minced cilantro
1/2 teaspoon kosher salt
1/2 cup diced roasted red bell pepper (page 150)
1/2 cup chopped tomatoes
1. Spread the refried beans in a shallow bowl or platter.
2. In a small bowl, stir together the avocado, red onion, lime juice, oregano, jalapeño, 2 tablespoons of the cilantro, and the salt. Spread the mixture on the refried beans.
3. Sprinkle the roasted red pepper over the avocado mixture and top with the tomatoes and remaining cilantro.
Per 1/4-cup serving: 45 Calories, 3 g Fat, 0. 5 g Sat, 0 mg Chol, 2 g Fiber, 1 g Protein, 5 g Carb, 167 mg Sodium
· Gluten Free
· Dairy Free
· Egg Free
· Serves 12
· Serving size: 1/4-cup portion
· Yield: 3 cups
· Prep time: 20 minutes
· Cook time: none
Recipe from "UltraMetabolism Cookbook", by Dr. Mark Hyman
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