American appetizer – seven-layer dip sauce made from red beans, avocado, cheddar cheese, romaine lettuce and tomato. AT unlike the original recipe, it is used here low-calorie yogurt and cheese. Nutrition value per serving: (total 8 – 10) Calories 290, total fat 15 g., Saturated fat g., Proteins 18 g., carbohydrates 25 g., fiber g., cholesterol mg., sodium mg., sugar г. 
Time: 23 мин.Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 800 gr. canned red beans (2 cans), drain liquid and rinse
- 1 tbsp. l olive oil
- 2 cloves of garlic, chop coarsely
- 2 tsp chili paste or any hot sauce
- 1 tbsp. grated young low-cheddar cheese calories
- 1 tbsp. grated ripe cheddar cheese
- 2 ripe avocados
- 2 tsp salt
- 2 tsp freshly squeezed lemon juice
- 5 feathers green onions, cut into rings white and green parts
- 3/4 Art. fresh cilantro
- 1 jalapeno pepper, cut into rings (can be replaced with weak hot green pepper)
- 1.5 tbsp. low fat greek yogurt
- 2 tbsp. finely chopped romaine lettuce
- 3 medium sized tomatoes
Recipes with similar ingredients: red beans, tomatoes, cheese, chili pepper, garlic, chili paste, hot sauce, cheddar cheese, Avocado, lemon juice, green onions, cilantro, jalapenos, yogurt, salad romaine
Recipe preparation:
- Prepare the beans: fry in a skillet over olive oil at medium temperature garlic, red beans and chili paste, for mixing flavors, for 3 minutes. Using manual puree or fork, mash beans. Then remove the pan from the stove, add 2 tbsp. l boiled water and mix until homogeneous state. Put the beans on the bottom of 2l. glass salad bowl. Sprinkle cheddar cheese on top.
- Cook the avocado: cut the avocado into two, and remove the bone. Remove the pulp with a spoon, place in bowl, and add a teaspoon of salt and lemon juice; knead to consistency of mashed potatoes. Spread the resulting mixture over the cheese.
- Cook dressing: leave a small handful of green jalapeno onion, cilantro and rings of pepper for sprinkling. The remaining part mixed onions, cilantro and jalapenos mixed with Greek yogurt in a blender or food processor; spread over mixture of avocado. Sprinkle a small part of romaine lettuce on top.
- Dice tomatoes, season with remaining teaspoon salt and sprinkle with the remaining romaine lettuce, put on top of the slide refueling.
- Sprinkle with remaining green onions, cilantro and pepper. jalapeno. Serve a seven-layer dip with bread.
