also by UT Nutrition Students, Gina Campagna, Amanda Fransham, Rachel Goodman & Molly McCauley


Surprise your party guests with a twist on classic 7-layer dip. Layers of corn, tomato, avocado and refried black beans pack a healthy dose of protein, fiber and antioxidants in each serving. You’ll get all the energy you need to root for your favorite team during the big game.


How to Make It

Preheat oven to 400ºF.
[1] Spread frozen corn on a bake sheet and dry roast in oven for 10 minutes or until golden brown. Store in refrigerator to quickly cool.
[2] In a separate bowl, thoroughly mix sour cream, Mexican blend spice and lime juice.

Assembly:
[1] Spread ½ refried beans evenly across bottom of truffle dish (or any clear glass dish with tall sides).
[2] Spread ½ roasted corn over refried beans.
[3] Spread ½ sour cream mixture evenly over
roasted corn.
[4] Spread ½ tomatillo salsa on top of sour cream mixture.
[5] Sprinkle ½ cheese evenly over tomatillo salsa.
[6] Spread ½ tomatoes over cheese layer.
[7] Repeat layers.
[8] Top with avocado, green onions and jalapeño.
[9] Chill in refrigerator for at least 2 hours.

Serving suggestion:
[1] Skip the chips! Serve this dip with sliced bell peppers to keep calories low and boost the
vitamin content.

Makes 16 ½ cup servings

What You Need

1 1/2 cups frozen corn $1.86
2 oz shredded 75 percent fat-free cheddar cheese $1.46
1 cup fat-free sour cream $0.56
2 tsp Morton & Bassett Mexican blend spice $0.17
Juice of a lime $0.20
2 15-oz cans fat-free refried black beans $2.49
1 cup Fredericksburg Farms green tomatillo salsa $1.63
1 cup diced red tomatoes $1.14
1 cup diced avocado $1.49
1 green onion, finely chopped $0.14
Optional: 1-2 minced fresh jalapeños $0.08

Total Cost $9.58
At-Home Cost Per One Cup Serving $1.40
Restaurant Cost Per One Cup Serving $4.95