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Healthy, Clean Eating Recipes
This recipe looks so fun
on the Halloween table! The original recipe can be found
here (from Women's Day magazine). Full of flavor and spice!
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Spiderweb Nacho Dip
makes 10-12 servings -
Ingredients:
Bean Layer
2 cans (16 oz each) refried black beans
1/4 cup chopped fresh cilantro
2 Tbsp lime juice
1 Tbsp hot Mexican chili powder [or substitute Mrs Dash Southwest Chipotle and a sprinkle of Mrs Dash Extra Spicy]
1 tsp minced garlic
3 large plum tomatoes, sliced
Middle Layer
1 1/2 cups thick and chunky salsa
1 cup (4 oz) shredded Mexican cheese blend
Guacamole Layer
4 ripe Hass avocados
3 Tbsp lime juice
2 Tbsp minced red onion
2 large jalapeno chilies, seeded and minced
1/2 tsp sea salt
Web
1 cup Greek Yogurt
Decoration: a clean plastic toy spider
Serve with: blue, yellow, red corn tortilla chips [I recommend Tostito's Natural Yellow Corn Tortilla Chips, and Tostito's Natural Blue Corn Tortilla Chips] -
Directions:
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1. Bean Layer: Combine all ingredients except tomatoes in a medium bowl until well blended. Scrape the mixture onto a 12- to 14-in. round serving plate and smooth into a 10-in. circle with a spatula. Arrange tomato slices around edge of bean layer to make a border.
2. Drain salsa in a strainer to get rid of excess juice. Spread over bean mixture, leaving some of the bean layer showing around the edge. Sprinkle cheese over salsa, leaving some of the salsa layer showing.
3. Guacamole: Halve avocados; remove seeds and spoon flesh into a medium bowl. Add lime juice, onion, jalapeños and salt, and mash until fairly smooth. Spoon over cheese layer and spread into an even layer.
4. Place greek yogurt in a ziptop bag; seal bag and snip a small tip off one corner. Pipe a spiderweb design over guacamole and onto the plate. Decorate with toy spider. Serve with tortilla chips.
Plan Ahead: You can make 4 hours ahead, cover and refrigerate.
