‚Äč 7-Layer Summer Vegetable Dip


7-Layer Summer Vegetable Dip

Servings: 20
Preparation: 25 minutes
Cooking: 15 minutes
Meal Type(s): Healthy Snacks


2 medium zucchini, cut lengthwise into 1/2 cm (1/4”) slices

3 red bell peppers, cut lengthwise in quarters

45 mL (3 tbsp) olive oil

7.5 mL (1 1/2 tsp) fresh lemon juice

5 mL (1 tsp) ground cumin

Salt and freshly ground pepper, to taste

3 ripe avocados

Fresh lime juice, to taste

250 mL (1 cup) Dairyland sour cream

250 mL (1 cup) Saputo ricotta cheese

45 mL (3 tbsp) hot sauce

225 g (1/2 lb) Armstrong medium cheddar, grated

3 tomatoes, halved, seeded and roughly chopped

375 mL (1 1/2 cups) whole pitted black olives, roughly chopped


  • In a large bowl, toss the zucchini and red pepper with the olive oil, lemon juice, cumin, salt and pepper. In a grill pan or on a BBQ over medium-high heat, grill the vegetables for 2 minutes on each side. Chop them roughly, keeping them separate. Reserve a small handful of chopped red peppers for topping.
  • Scoop out the avocado flesh and mash it coarsely in a small bowl. Add lime juice and season with salt and pepper. Reserve.
  • In a medium bowl, combine the sour cream, ricotta cheese and hot sauce. Reserve.
  • Assemble the dip: Arrange the red peppers evenly in the bottom of a 25 cm (10”) deep serving dish (preferably glass so the layers are visible). Spread the mashed avocado over them, using a spatula. Sprinkle with half the cheese, then layer on the zucchini and tomatoes. Spoon the spicy sour cream mixture evenly over the tomatoes, and follow with the black olives. Garnish with the reserved red peppers and sprinkle with the remaining cheddar.
  • Serve with tortilla chips.

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