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7 Layer Dip

Curtis Stone's healthy seafood alternative to this appetizer favorite.

Yield: Serves 6


  • 1/3 pound dried baby lima beans, soaked in water for 24 hours
  • 16 oz. homemade vegetable stock
  • 2 large red beets, stems removed
  • 1 tsp. safflower oil, divided
  • 3 small whole wheat tortillas, cut into thin triangular strips
  • 3 cups cauliflower florets
  • 3 cups nonfat milk
  • 10 shrimp, peeled and deveined
  • ½ cup fat free yogurt
  • 1 Tbsp. chopped chives
  • 1 oz. fresh Alaskan King Crab Leg, out of the shell (may substitute with 1 oz. fresh cooked shrimp or lobster)
  • 10 to 12 leaves of watercress


  1. Preheat oven to 400 degrees F.

  2. Place beets in foil and drizzle with half the oil and 1 teaspoon of water. Close the foil around the beets and bake on a tray in the oven for 1 hour or until a knife inserts into the center of each beet without resistance. Cool in the refrigerator.

  3. Cook tortilla strips in oven for 15 to 20 minutes or until strips have colored slightly and are crispy. Remove from oven and cool at room temp.

  4. After the beets go into the oven, drain off soaking liquid from beans and rinse with cold water. In a medium pot, bring vegetable stock and beans to the simmer over medium high heat. Once simmering, reduce heat to low and cook gently for 1 to 1 ½ hours or until beans are soft and cooked through. Once cooked, drain off liquid and move beans to a blender. Reserve cooking liquid.

  5. Cover the lid of the blender with a hand towel and keep it open slightly to release steam, begin pureeing the beans on the lowest speed. Slowly drizzle in enough of the cooking liquid to make a smooth puree, about 4 to 6 tablespoons of liquid. If puree is still too thick, add more cooking liquid, 1 tablespoon at a time until puree is smooth. Remove from blender and leave covered at room temp.

  6. While beans are cooking, bring cauliflower and milk up to the simmer in a medium pot over medium high heat, but do not allow the milk to boil. Once cauliflower has softened, about 10 to 15 minutes, remove from heat and drain. Reserve milk.

  7. In a blender, puree cauliflower on lowest speed, keeping the lid open slightly while covered with a towel to allow steam to escape. Slowly drizzle in 3 to 5 tablespoons of the milk and puree cauliflower until smooth. Strain cauliflower puree through a fine mesh sieve and leave covered at room temp.

  8. Heat a large nonstick sauté pan over high heat. Sauté shrimp in remaining ½ teaspoon of oil for 2 to 3 minutes on each side or until shrimp is just barely cooked through and pink in color. Remove from heat and allow to rest at room temp.

  9. Chop all but 2 shrimp into a fine dice.

  10. Peel skin from cooled beets and cut into a small dice.

  11. Mix yogurt and chives in a small mixing bowl until well incorporated.

  12. In a small glass bowl or ramekin, begin layering the dip. Start out at the bottom with an even layer of the bean puree. To that, add the crab, followed by the yogurt, the beets, cauliflower puree, and the chopped shrimp. Place the watercress leaves in the center of the shrimp layer. Cross the tails of the 2 remaining shrimp and place on the watercress leaves. Serve with whole wheat tortilla chips.

Source: Biggest Loser

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(Page 1 of 1, 7 total comments)



everything takes steps...heathey is worth the time it took to make this,,,wonderful.i use to be like ,oh to many steps..and i asked my self this question..am i worth it...yes i am.

posted Mar 29th, 2012 9:37 pm



Doesn't sound that complicated to me if you read through, start early and prepare (wash, cut, measure) all ingredients before you get started. Lengthy cooking times are mostly unattended and purees can be kept at room temp until time to assemble. Start soaking beans the morning before, then I'd prepare thru step 7 the morning I'm serving and finish with steps 8 - 12 about an hour before serving time.

posted Jan 26th, 2011 3:13 pm




posted Nov 18th, 2010 4:16 pm user comment


I am intrigued, but I agree with everyone else. I get up at 5 AM to workout, I have to study, take care of the house and laundry, hubby and a million other things -- who has time for lengthy recipes.Fast and simple yet healthy and delicious can be done, believe me. Let's get some new ideas for those!

posted Aug 21st, 2010 7:41 am


I made this but used already cooked canned beets, and already cooked (frozen) lima beans. Went a whole lot faster and was DELICIOUS!

posted Mar 19th, 2009 1:10 pm



I have to agree with TR - with all the steps here I lost my interest in making this dip. Although not exactly a layer dip I take a light cream cheese or dairy alternative like Tofutti and mix a bbq salsa together until smooth - my friends LOVE it!

posted Mar 4th, 2009 10:29 am user comment



Are you kidding, this has WAY to many steps. Keep It Simple Stupid (KISS) is the method to go for any recipe for those trying to lose weight.

posted Jan 28th, 2009 11:33 am


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