Low Carb Mexican Layered Dip with Fried Cheese Crisps

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This is a tasty appetizer to serve to anyone – no matter which diet they're on. And the homemade cheese crisps are light as air and oh so cheesy!

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Ingredients

  • Mexican Layered Dip:
  • 1 can black soy beans
  • 1 tsp. chili powder
  • 1/2 C. salsa
  • 2 ripe avocados
  • 2 tsp. lime juice
  • 2 seeded jalapeños, chopped
  • 1/4 C. chopped onion
  • Pinch of salt
  • 8 oz. sour cream
  • 8 oz. whipped cream cheese (regular, not light)
  • 8 oz. finely shredded cheddar or Mexican cheeses
  • 1/2 C. chopped tomatoes
  • Fresh cilantro
  • Fried Cheddar Cheese Crisps:
  • Shredded cheddar
  • Cooking oil

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Directions

Drain black soy beans; add chili powder and salsa. Mash well or blend in food processor. Peel and mash avocados with fork. Stir in lime juice, jalapenos, chopped onion and salt. Blend cream cheese and sour cream. Layer into 8" glass baking dish in the following order: black soy bean dip; avocado mixture; sour cream/cream cheese mixture; shredded cheeses; tomatoes; and fresh cilantro. Serve with low carb tortilla chips or fried cheese crisps.

To make Fried Cheddar Cheese Crisps, spray medium skillet with cooking oil. Over medium heat, sprinkle in 1/2 C. shredded cheddar to cover bottom of skillet. (As cheese melts it will take on a bird's nest pattern). Flip with spatula when cheese is very lightly browned around edges. Brown lightly. Remove to plate, cool completely. Break into "chips." Serves 2, approximately 1 carb per serving.

Yield: 12 servings, approximately 5 net carbs per serving 

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