Ooh la la, a layered low-carb bean dip just in time for summer cooking
Dip-ity doo dah, dip-ity ay, my oh my what a great way to be livin' la vida low-carb! Nothing is better than a great multi-layered dip that you can dive right into and this low-carb version is just what you need to hit the spot and wow you friends and family for those outdoor dining opportunities this summer.
Can you imagine plopping this dish in front of people who won't even realize it's low-carb? Ha, you'll be laughing at them the entire time they're eating and enjoying bite after bite. Watch their faces when you tell 'em it's low-carb! Oh, if only I could be a fly on the wall when that happens!
Anyways, enjoy this great recipe just in time for the 4th of July weekend next week compliments of our friends at Low-Carb Connoisseur.
LOW-CARB 6-LAYER BEAN DIP
3 whole avocado, ripe
16 ounces sour cream
1 can Eden Organic Black Soy Beans
2 tablespoons olive oil
1 can green chili peppers, chopped
1/4 cup salsa
2 teaspoons Emeril’s Essence Southwest
1 squeeze lime juice
2 cups sharp cheddar cheese, shredded
1 small can black olives
2 sprigs green onion, chopped fine
1 cup ripe tomato, chopped
2 tablespoons Emeril’s Essence Southwest
Garcia Lo's Tortilla Chips
Bean Dip: Mix soy beans, olive oil, chili peppers, salsa, 2 teaspoons of Emeril’s Essence, and lime juice in a food processor.
Mash avocado with sour cream and 2 tablespoons Emeril’s Essence.
Then layer in a tray:
1) bean dip
2) avocado mixture
3) grated cheese
4) green onions
6) sliced olives
Served chilled on top of those delicious Garcia Lo's Tortilla Chips.
Nutritional info per serving:
Total Carbohydrates; 6g
Dietary Fiber: 1g
Net Carbs: 5g