Recipe

Healthier Hot Nacho Dip Recipe

	Muffinmadame / All my dishes 1 year, 7 months ago This is my version of "Taco Dip", only it is so much better than most because it combines both hot and cold ingredients. The original recipe came from my aunts, and my mother and her sisters have been making this at family gatherings for y... More Prep:30m Cook:30m Servings:12	Muffinmadam
	lowfat homemade colorful cheesy nacho dip

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Ingredients

Bean Layer:

1 Can black beans

1 t. minced garlic

salt and pepper to taste

1-2 T. olive oil

1-2 T water

Meat Layer:

2 T olive oil

1 lb. ground turkey

2 poblano peppers, chopped

1 medium onion, chopped

4 T. taco seasoning of choice

2/3 C water

Guacamole:

2 Haas avacados

2 T. lime juice

salt and pepper to taste

Remaining ingredients:

1 1/2 C reduced fat cheese (cheddar or pepper jack)

1 small jar (10 ounces) favorite smooth taco sauce

1 C light sour cream

2 medium chopped tomatoes (about 1 C)

3/4 C chopped black olives

3/4 C chopped green onions

Directions

Puree all ingredients for the bean layer in a food processor to good spreading consistency. Spread this mixture in a 9 X 13 baking dish.

Saute ground turkey, peppers, and onion in olive oil over medium-high heat in a large saute pan until turkey is white. Add taco seasoning and water and cook until sauce thickens. Layer this mixture on top of the black beans.

Next, layer the shredded cheese first and then the taco sauce on top of the beans and meat.

Bake at 350 for about 20-30 minutes, until hot and bubbly. Let rest for 5 -10 minutes after baking before layering remaining ingredients.

While hot ingredients are baking, assemble the cold.

Mash the avacados with the other ingredients to create guacamole.

Chop tomatoes, olives, and green onions, and mix in a bowl with a pinch of salt.

After dip is done baking and has cooled slightly, top with remaining ingredients, beginning with the guacamole.

Layer the sour cream over guacamole, and then top with chopped tomato/olive/scallion mixture.

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