Depending on how you count, this might actually be a 9-layer dip! Either way, it is heavenly! This dish will travel well, but it’s also perfect for when you’re simply craving chips and dip on a Friday night!
I chose to forgo the usual sour cream, beans, and guacamole layers. Part personal preference, part trying to go a little healthier… Plus, I added a layer of cilantro-lime rice…SO good!
50 minutes (less if you use microwavable rice)
Healthy 7-Layer Dip
Ingredients
- LAYER 1: 1 c. water
- 1/2 tsp. butter
- Zest of 1/2 lime
- 1 Tbsp. lime juice
- 1/2 c. brown rice
- 1 handful of cilantro, chopped
- LAYER 2: 1 Tbsp. olive oil
- 1/2 small onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- LAYER 3: 8 oz. light cream cheese, softened
- 1 Tbsp. milk
- 1 tsp. taco seasoning
- LAYER 4: 1 c. salsa
- LAYER 5: 2 c. shredded lettuce
- 1 large tomato, diced
- LAYER 6: 1 c. shredded cheese
- LAYER 7: 3 scallions, diced
- 1 large handful of cilantro, chopped
Instructions
- In a small saucepan, bring the water, butter, lime zest, and lime juice to a boil. Then, stir in the rice and simmer according to the package directions (mine took about 40 minutes.) Remove from the heat and stir in the cilantro. (For a quicker recipe, use microwave rice and stir in lime zest, lime juice, and cilantro after it's heated.)
- Meanwhile, heat a large skillet with 1 Tbsp. of olive oil. Sauté the onions and peppers for 5-7 minutes.
- In a large mixing bowl, beat the cream cheese, until smooth. Next, beat in the milk and taco seasoning.
- Dice the tomato, scallions, and cilantro.
- In an 8x8 or 9x9 baking dish, layer the cilantro-lime rice, sautéed vegetables, cream cheese mixture, salsa, shredded lettuce, diced tomatoes, shredded cheese, scallions, and cilantro. Refrigerate until ready to serve.