These mushrooms contain some of my favorite ingredients. They are well-liked by all crowds. There is never any left over.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 40 |
| Yield: | 40 servings |
Ingredients
- 1 (8 ounce) container fat-free sour cream
- 2 cloves garlic, minced
- 1 fresh jalapeno pepper, finely diced
- 1 tablespoon chopped fresh cilantro (Optional)
- 1 (1 ounce) packet taco seasoning
- 5 dashes hot pepper sauce
- 1 lemon, juiced
- 2 avocados – peeled, pitted, and mashed
- 3 cups shredded lettuce
- 1 (15 ounce) can black beans, rinsed and drained
- 2 (11 ounce) cans Mexican-style corn, drained
- 1 cup chunky salsa
- 1 cup shredded Mexican cheese blend
- 1 (2.25 ounce) can sliced black olives, drained
- ¼ cup sliced green onions
- 1 Roma (plum) tomato, chopped
Instructions
- Mix together the sour cream, garlic, jalapeno pepper, cilantro, taco seasoning, hot pepper sauce, and 1/2 of the lemon juice in a bowl until well blended.
- In another bowl, mash the avocado with the remaining lemon juice; set aside.
- Spread the shredded lettuce over a 12-inch serving platter.
- Layer the black beans evenly on top, followed by the Mexican-style corn.
- Spread the prepared sour cream mixture over the corn.
- Gently spread the avocado mixture on top of the sour cream.
- Pour the salsa evenly over the avocado mixture.
- Sprinkle the Mexican cheese blend, olives, green onions, and tomato on top.
- This recipe is so diverse. You could also add Mexican rice if you wanted, or use spinach for lettuce instead of shredded. Sometimes I make this as a salad by doubling the lettuce and halving all the other ingredients, and dollop them on top of the lettuce instead of spreading! This will stay for about 2 days in the fridge.
Nutrition Facts
| Calories | 63 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 239 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome dip!!! The only thing I did differently was that I used nonfat Greek yogurt instead of sour cream. It’s just a much healthier substitute.
I made it for a work function and everyone loved it! I also left a bit behind for my husband who devoured it. I tried the advice of making the beans in the food processor which I liked, but perhaps I added too many to my little processor as they didn’t end up smooth at all and were hard to spread out evenly. I ended up using another can of regular. Overall, I will definitely make this again. It is very tasty. Thank you for sharing
Big hit just changed out the lettuce for fat free retried beans and used fat free Greek yogurt instead of the sour cream . And instead of fresh jalapeños in the mixture, put jarred jalapeños on top (so that picky eaters could easily avoid them or pick them off). Thanks for the great recipe.
Awesome recipe, everyone loved it and asked for the recipe. Will definitely make again for our next gathering. Thank you!
Great dip! I think I will add more sour cream next time. It just needed a little more of that layer.
Omg this was the hit of my party! I swapped out the sour cream with fat-free Greek yogurt and I added cumin to the spices. I also used the entire jar of salsa. Delish, it’s what everyone kept raving about. Thanks!
This was greeted by oohs and aahs as our Thanksgiving appetizer. I put one Tbsp. of chili powder, 1/2 tsp cumin, 1/2 tsp salt (for the taco seasoning). I included all the seeds with the jalapeno and all other ingredients as listed. It was plenty “spicy” and had a heat that grows. I used Garlic Tabasco for the red pepper sauce. I will make it again, and probably in a similar way.
I would make this again. Made this for a group meeting and everyone liked it! Great flavor and they could not tell that it had a jalapeno pepper in it!
Love this recipe! I added not only the full can of black beans but also a full can of pintos too. It was delicious!
Made it for s very picky bunch of relatives and they could not stay away from it. I put fat free refried beans at the base and used guacamole as a layer. Will definitely be a regular around here.
I made this for a Super Bowl party. Added a bit more sour cream and used 3 avocados. It was AMAZING! Couldn’t have asked for better!!
Excellent! Brought it to 4 th of July bbq…didn’t tell anyone it was “skinny”. Everyone loved it! Thank you so much! The only change I made is I made my own salsa.
Great. Just thought the avocado layer and sour cream (or greek yogurt) layer needed a touch of salt mixed in
Used spicy guacamole instead of avocados.still mixed the lemon and did use cilantro..I would highly recommend using his!
Yummmy! Great recipe, tweaked it a little for our personal preferences.
Doubled the sour cream, jalapeño, olives, and tomatoes. Used guacamole instead of the avocado mixture. Turned out very good, everyone liked it.
Love this recipe! Fun to customize but still keep it on the light side. Full of flavor – don’t miss the extra calories or fat.
Like many other layered dips. Nothing bad about it, nothing stellar either.
Really very good. I loved the comparative lightness of this recipe. Made as described except for omitting the corn and using only half of the pepper. Thank you.
great recipe really customizable!
Made this for a tailgate and everyone loved it! Didn’t add corn but everything else was perfect and no one knew it was “skinny.”. Will make again for sure!