Cinco de Mayo is next week, and while this holiday is actually a commemoration marking Mexico’s victory over the French at the Battle of Puebla way back in 1862, here in the U.S. the date has become more of a celebration of Mexican-American culture, music, and food. And we all know that I have a profound love for (okay, maybe even a slight obsession with) Mexican-inspired cuisine. So I say that a day that includes consuming it (along with other delights like fresh Margaritas; yes please) as a form of fiesta is something pretty freaking wonderful, and I always find a way to take advantage.
In preparation for a little Cinco de Mayo gathering, I decided to put together a recipe for one of my favorite Mexican-American snacks (7 layer dip) in a way that was a little more party-friendly in terms of serving than a big old casserole dish. I also wanted to make it (just a tiny bit) healthier by switching out a few ingredients in exchange for others (but I’ll get to that in a minute). These individual layer dips are so easy to make, incredibly delicious, and they look pretty too.
1-1/2 cups Rojo’s Salsas (I like to use 2; usually Homestyle and Restaurant Style, or their new Organic Traditional)
1 can (16 oz) vegetarian refried beans
1 large ripe avocado
1 cup plain Greek yogurt
1/2-1 cup cheddar cheese, shredded
6-8 black olives, slicked
small bunch green onions, sliced
a few pieces of cilantro
In a small bowl, mix the refried beans with chili powder, cumin, and a little salt to taste. In another small bowl, make the guacamole by mashing up the avocado in a bowl with a couple dashes of salt and some fresh squeezed lime juice. Now start layering! Set out 6 medium sized glasses and evenly divide the beans, followed by the guacamole, the Greek yogurt, and the Rojo’s Salsa. Top that with a sprinkle of cheese, some black olives, and some green onion slices. Then sprinkle on a little chili powder and a squeeze of lime on the top of each glass, and garnish with cilantro and a tortilla chip. Fiesta in a glass!
In addition to the fact this layer dip is perfect for celebrations (and let’s face it, cuter and more fun too) because of the individually sized servings, it’s also healthier than traditional 7-layer dips, which are loaded with sour cream, cheese, and salt. Swapping out sour cream for plain Greek yogurt not only makes for a creamier, more flavorful dip, it also increased the protein and cuts back on the calories. I also like to use shredded cheese as more of a garnish than a layer. Cheddar is a great choice because the flavor is strong so you need less. And I always choose Rojo’s Salsas because they are made with premium, fresh-cut ingredients in small batches with, and are refrigerated instead of jarred. It’s no secret that, like Mexican inspired food, I’m a big fan of Rojo’s. (Two of my favorite recipes use their salsas – Healthy Southwestern Stuffed Sweet Potatoes and Vegan Black Bean and Salsa Soup.) We grow tomatoes in our summer container gardens and I used to make salsa with them all the time – but now I just buy Rojo’s. They taste just as fresh and even more delicious than our home grown salsas, and (major bonus) all I have to do is open the container.
Are you doing anything to celebrate Cinco de Mayo this year? If you’re making a special dish for it, I’d love to hear your recipe!
This post is in partnership with Rojo’s Salsa. Thank you for supporting the brands that help make Bubby and Bean possible.