ATE Layer Dip

From: Hungry Girl

This is a modified 7-layer dip that's actually good for you. Really, I believe each serving has 1 gram of fat vs. traditional 7-layer dip that has 30. Gulp. It's absolutely delicious, I promise.

4 cups shredded iceberg lettuce
4 oz. fat-free sour cream or Greek yogurt
1 cup canned black beans; heated
10 oz. (about 2 ½ cups) butternut squash cubes
2 cups cherry tomatoes
1 cup diced onion
4 oz. roasted red peppers (not packed in oil); chopped
1 pouch (4 oz.) BOCA Ground Burger
1 oz. low-fat cheddar cheese, shredded
4 teaspoon taco seasoning
Optional: lime juice, salt & pepper

Begin by combining half of the tomatoes with all of the onion. If desired, season to taste with salt, pepper and lime juice; set aside. Next, nuke squash in a covered microwave-safe dish with 2 tablespoons water for 6-7 minutes (until squash is tender enough to mash). Using a fork or potato masher, mash squash to a pulp. Mix in 2 teaspoons of the taco seasoning and set aside. In a skillet sprayed with nonstick spray, combine Boca Ground Burger, tomatoes and the remaining taco seasoning and cook until crumbles are defrosted and mixture is thoroughly heated. In a large dish, layer ingredients in this order: lettuce, butternut squash mixture, tomato/onion mix, sour cream, black beans, “meat” mixture, cheese & red peppers. Delicious served hot or cold. Makes approximately eight 1-cup servings.