Lighter Seven-Layer Dip

Drew loves Mexican layer dip, he grew up eating buckets of it during football season with his family. I found this recipe in an issue of Cook's and thought it was worth a try. I adapted it in two ways, the first is the healthy way, the second has a few more yummies added. Serve in a clear dish so you can see all of the colorful layers. I served ours with Frito Scoops.

Ingredients

2 pounds ripe tomatoes (5 to 6 medium), cored, seeded, and chopped

Salt

6 scallions, 2 minced and 4 with green parts sliced thin (white parts discarded)

5 tablespoons plus 2 teaspoons fresh lime juice (about 3 limes)

3 tablespoons minced fresh cilantro

2 jalapeno chiles, stemmed, seeded, and minced

1 (15 oz) can black beans, drained but not rinsed

2 garlic cloves, minced

3/4 teaspoon chili powder

1 1/2 cups low-fat sour cream

1 tablespoon minced canned chipotle chiles in adobo sauce

4 ripe avocados, halved, pitted, and cubed

Not so healthy extras

1/3 cup sliced black olives

1/2 cup shredded sharp cheddar cheese

Directions

Place tomatoes in fine-mesh strainer set over bowl, sprinkle with 1/2 teaspoon salt, and let drain until tomatoes begin to soften, about 15 minutes. Discard tomato liquid. Stir in minced scallions, 2 tablespoons lime juice, cilantro, and jalapenos. Season tomato mixture with salt to taste and set aside. 

Pulse 2 teaspoons more lime juice, beans, garlic, and chili powder together in food processor until mixture resembles chunky paste. Season bean mixture with salt to taste and set aside. Whisk sour cream and chipotles together in a bowl and set aside.

Combine remaining 3 tablespoons lime juice, avocados, and 1/4 teaspoon salt in a large bowl and mash with a fork until mixture is smooth. Season with salt to taste.

Spread bean mixture evenly over bottom of an 8-inch square glass baking dish or a 1-quart glass bowl. Spread avocado mixture evenly over bean layer. Spread sour cream mixture evenly over avocado mixture, and then top with tomato mixture (if adding the extras, put cheese, then olives, then tomato mixture). Sprinkle tomato mixture with sliced scallions and serve. (Dip can be covered tightly with plastic wrap and refrigerated for up to 1 day; let sit at room temperature for at least 30 minutes before serving.)