Mexican 8-Layer Dip.

Remember eating Mexican layer dip at family parties? My mom used to make it once in awhile, always with sliced iceberg lettuce and shredded cheddar cheese on top. Oh, and refried beans – and sour cream. You can’t forget the sour cream.

My group of lady friends got together last night to watch the Oscars {for the dresses…} and I wanted to bring a hearty dip to go with our wine. It was Sunday fun-day you know. I debated calling this a “health-ified” dip but really, there is an entire bag of cheese in it. And a huge {delicious} container of guac.

Here is the dip cast of characters {minus the salsa and tomato…}:

The “healthy” part comes from using greek yogurt instead of sour cream. I whisked the greek yogurt with the juice of 1/2 a squeezed lime and added a bit of salt, and it turned into the perfect, creamy sour-cream like consistency. I swear you couldn’t taste the difference! I love the tang from greek yogurt. Also, I bought already prepared guac from the grocery store and it was amazing. Completely worth the time save. However, if you are making your own, I estimate you will need at least four avocados for this. The bigger pan the better!

Mexican 8-Layer Dip
1 bag shredded cheese {Mexican-blend – two bags are pictured, but I only needed one!}
1 can refried beans
1 can black beans
1 jar salsa {16 ounces}
1 container 0% greek yogurt {6 ounces}
1/2 cup corn
guacamole {4-5 avocados worth}
4 stalks green onions
1 roma tomato
1/2 lime
1/2 teaspoon chili powder
1/2 teaspoon cumin

Layer 1 ~ Refried beans
Layer 2 ~ Greek yogurt whisked with squeezed lime juice + dash of salt
Layer 3 ~ Shredded cheese
Layer 4 ~ Salsa
Layer 5 ~ Black beans {drained} + corn + chili powder + cumin
Layer 6 ~ Guacamole
Layer 7 ~ Shredded cheese
Layer 8 ~ Chopped green onions + tomato

Refrigerate until ready to eat! With tortilla chips of course.

{Adapted from Light Seven Layer Dip from Ezra Poundcake}