As I was perusing the grocery store last week, I had my eye on some sinfully scrumptious seven-layer dip in the deli. Remembering my upcoming vacation, I decided to pass. But when hubs decided he wanted pizza, a light bulb went off.
Now, I am a huge fan of Mexican pizza and even recreated my own chicken nacho pizza recipe inspired by my favorite pizza shop, Antonios, in College Station. I’ve been using a lot of whole-wheat pitas in my cooking; not only for their nutritional value, but also their versatility. It’s a sandwich, a chip, bread and even pizza crust!
So my seven-layer dip pita pizzas were born. And the best part is, they are low calorie, vegetarian, and since they are personal size, can be topped to suit even the pickiest eaters. It’s the best of seven layer dip, without the guilt.
Seven Layer Dip Pita Pizzas
4 whole wheat pitas (not sliced)
1 can fat-free refried beans
8 oz. container light sour cream
1.5 cups of your favorite salsa
¼ c. pickled jalepenos (optional)
½ bu. green onions, diced
1 large tomato, diced
1 large avocado, diced
1 c. shredded cheddar cheese
(Optional toppings include diced chicken, pico de gallo, caramelized onions, diced pineapple)
Set oven to 350 degrees. Place pitas on an ungreased cookie sheet. Top pitas with ingredients in the order listed, dividing them equally between pitas. Cook for 14 minutes or until pita is crispy and all cheese is melted.