Healthy Layered Mexican Dip

Anna Van Dyken - Feed Me Healthy
Christmas Parties have Started and taking Friendly Nibbles help me stay on track during the Silly Season. This dip is Amazing Delicious & Low Fat. It also looks kinda Christmassy with the colours ? 
The ENTIRE dip is 10 Weight Watchers Smart Points and no one would even know it’s a WW friendly one.
5 from 0
Course Sides
P-Points 10


  • 1 can Red kidney Beans or ole El Paso black beans drained
  • 1/2 pkt Ole El Paso taco seasoning
  • 250 gms Aldi High Protein yoghurt or Chobani 0.5% less fat Yoghurt
  • 1 Clove Garlic grated
  • 55 gms Bega 50% less fat country cheese
  • 60 gms Avocado
  • 3-4 Spring onions chopped
  • 1 punnet cherry tomato chopped
  • 2 Tbls of flat leaf parsley
  • 1/2 small red onion finely diced
  • A squeeze of lemon or lime juice


  • In a mini food processor, drain & empty can of beans, add the taco seasoning and blitz until smooth, layer this on the bottom of a 4cup capacity glass bowl (mines a Pyrex)
  • In a seperate bowl, add chopped tomato, pinch of salt & pepper, chopped parsley, & diced onion, mix together and layer over the bean mix.
  • Mix together, yoghurt, a pinch of salt & pepper, garlic and and layer over the tomato mix.
  • Sprinkle the cheese over the yoghurt layer.
  • Dice avocado, add spring onion & a squeeze of lime juice (to stop avo discolouration as well as added flavour), add to the top layer.
  • Optional sliced fresh chilli.


The reason I’ve chosen a deeper dish is simply so I can serve with long sticks of celery, cucumber & carrot, keeping it a healthier option rather than crackers or pita chips but by all means, add them in for others.
You can always serve this dip in a shallower dish.
If the beans are too dry when blitzing, add a splash of water
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna

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