Learn how to make 7-Layer Veggie Dip, one of Rita's recipes for maintaining a routine during the holidays.

7-Layer Veggie Dip


Bean Layer

  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water
  • ½ cup roughly chopped fresh cilantro
  • 1 teaspoon cumin

Avocado Layer

  • 3 avocados, pitted and mashed with fork
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • ½ cup reduced-fat sour cream
  • 2 cups chopped iceberg lettuce
  • 3 Roma tomatoes, seeded and chopped, about 1½ cups
  • 1 cup chopped peeled cucumber
  • ¼ cup chopped red onion
  • Salt and black pepper
  • Chopped fresh cilantro to garnish
  • Tortilla chips to serve


  1. In food processor, combine all Bean Layer ingredients. Pulse until well-blended and smooth. Season with salt and pepper to taste.
  2. Mix avocado layer ingredients in small bowl. Season with salt and pepper.
  3. Assembly: in the bottom of an 8x11-inch casserole dish, spread bean mixture evenly over the bottom. Then spread the avocado mixture evenly over the beans, followed by a layer of sour cream. Top with lettuce, tomatoes, cucumber and red onion.
  4. Season the top of the dip with salt and pepper. Garnish with fresh chopped cilantro. Serve with tortilla chips.