Seven-Layer Mexi Dip

Seven-Layer Mexi Dip

Total Time: 10 minutes

Yield: 8-10 1/2 c. servings

Seven-Layer Mexi Dip


  • - 1 - 8 oz. container of fat-free cream cheese
  • (you can leave this out completely if you want to save calories!)
  • - 1 - 16 oz. can fat-free refried beans
  • - 1 c. fat-free Greek yogurt (I use Fage 0%)
  • - 1/2 packet taco seasoning of choice
  • - 1 medium-sized firm tomato
  • - 2 green onions, chopped
  • - 3/4 c. cauliflower, grated into crumbles like cheese
  • - 1 soft avocado
  • - dash salt


  1. On a medium plate, spread cream cheese over the entire bottom (you can leave out the cream cheese if desired).
  2. Spread the entire can of refried beans over the cream cheese, but leave some of the cream cheese showing so you can see the layers.
  3. In a separate bowl, take taco seasoning and mix into the fat-free yogurt until smooth.
  4. Now you can take the taco yogurt mixture and spread over the bean layer.
  5. Chop green onions, avocado and tomato, and sprinkle on top.
  6. Finally, using a cheese grater, grate your cauliflower, and sprinkle on top like cheese.
  7. Sprinkle salt over the top if desired.


If you want a more mild flavor, instead of using Greek yogurt, try taking 1 c. of 1% cottage cheese and blend the taco seasoning in a blender until smooth. Or instead of using cream cheese on the bottom layer, try using 1 c. cottage cheese (blended).


Try serving with carrots, celery, endive or baked chips! I tried organic pita and toasted in a frying pan until crunchy.











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