Appetizer · Snack · vegetarian

7-Layer Veggie Dip

The hardest thing to curb when you’re on a diet is the afternoon snack cravings.

You might be at work and those vending machines start calling your name. If you’re work from home, that lingering back of potato chips on top of your fridge might start beckoning you with its silent whisper. Heck, sometimes you mindlessly snack on whatever you can find in the fridge.

I’m trying to reinvent snacking over here. My biggest cravings come in between lunch and dinner so I’ve had to really think about what I can snack on to satiate that. I found this veggie recipe in a Taste of Home magazine and went to town on it.

It’s got everything you need in a good dip: smooth layers, chopped veggie layers, and a great grain base. I really enjoy this dip with some whole grain crackers, but it would probably taste great with tortilla chips as well.

I’ve been snacking on this the last several days and it’s really kept me satisfied until dinner. This recipe is a great one to have in your snack arsenal, especially if you’re trying to be a little more healthy in the new year.

Enjoy!

7-Layer Veggie Dip

  • Servings: 10-12
  • Difficulty: Easy
  • Print

A healthy, hearty dip that pairs perfectly with crackers or tortilla chips.

Ingredients

  • 1 tsp. cumin
  • 1 1/2 tsp. paprika
  • 1/2 tsp. cayenne
  • 1 cup quinoa, cooked according to package instructions
  • Juice of 1 lime, divided
  • 2-3 ripe avocados
  • 3/4 cup sour cream, plus more for topping
  • 1/4 cup minced cilantro
  • 3 Roma tomatoes, diced
  • 1 cucumber, peeled and diced
  • 1 zucchini, peeled and diced
  • 1/2 red onion, diced

Directions

  1. In a large bowl, combine quinoa with paprika, cumin, cayenne, and juice of half a lime. Stir until well mixed.
  2. Spread quinoa in the bottom of a large 13×9″ baking dish.
  3. In a small bowl, mash together avocado with sour cream, 2 TBS. cilantro, and remaining juice of other half of the lime. Season with salt. Stir until smooth.
  4. Spread avocado mixture on top of quinoa.
  5. Spread more sour cream on top of avocado mixture.
  6. Top with remaining cilantro, tomatoes, cucumber, zucchini, red onion, salt and pepper. Refrigerate until ready to serve.

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