Good Lifestyle

An emerging star in the US Potluck scene around 1985, the seven-story dip was a surprisingly long-lasting entertaining clip in the following decades. Most versions of the 7-layer soaking stack packaged one of another, resulting in a sludgy industrial stew that grows old after the first bite. This version lights up withSpicy turkey, Pico de Gallo fresh and whole black beans, plus a spoonful of creamGreek yogurt Standing for sour cream. You can serve this in a giant dish, but build portions in separate layers in individual glasses (for a fantasy effect, take martini glasses or wine) is a dramatic presentation and allows all the double aspirant that the We could wish (or triple soaking, we will not say).

Nutrition:280 calories, 13 g of grease (2 g saturated), 480 mg of sodium

Serves 6

You will need

10 tortillas of corn, cut in triangles
1 tablespoon canola oil
Salt
1 C. Olive oil
Turkey on the ground of 8 oz
1 teaspoon of chile powder
1/8 c. TSP Cayenne
Black pepper to taste
1 bobbin (15 oz) Black beans, drained and rinsed
Juice of 1 lime
1 cumin cumin
1/4 cupguacamole Or Guac bought store
1 Green powder box with cubes (4 oz)
1/2 cup Salsa Pico de Gallo or store
1/4 cup of Greek yogurt of 2%
1/2 cup of black or chopped black olives

How to do it

1. Preheat the oven to 425 ° F. Mix the tortillas with canola oil and spread on a pastry plate. (You may need two leaves so that the chips overlap.)
2. Cook for about 10 minutes, up Golden Brown and crisp. Season with salt once they come out of the oven.
3. While the tortillas cook, heat the olive oil into a medium heat pan.
4. Add the turkey and cook about 5 minutes, until cooked through, season with the chilli powder, cayenne and salt and pepper as and when cooking.
5. Combine black beans with lime juice, cumin and salt and black pepper to taste.
6. In a large dish of robbery or glass, build the dip: spread the guacamole on the bottom, at the top with the black beans, then the turkey, the chiles, the Pico de Gallo, the yogurt and the olives.
7. Serve with the chips of the tortilla.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!