The Biggest Loser 7 Layer Dip

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/3 lb dried baby lima beans, soaked in water for 24 hours
• 16 ounces vegetable stock (see recipe)
• 2 large red beets, stems removed
• 1 teaspoon 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
• 1/2 cup plain fat-free yogurt
• 1 tablespoon chopped chives
• 1 ounce fresh alaskan king crab leg, out of the shell
• may substitute with 1 oz fresh cooked shrimp or lobster
• 10 -12 leaves watercress

Recipe

• 1 preheat oven to 400°f.
• 2 place beets in foil and drizzle with half the oil and 1 teaspoon of water.
• 3 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.
• 4 cool in the refrigerator.
• 5 cook tortilla strips in oven for 15 to 20 minutes or until strips have colored slightly and are crispy.
• 6 remove from oven and cool at room temperature.
• 7 after the beets go into the oven, drain off soaking liquid from beans and rinse with cold water.
• 8 in a medium pot, bring vegetable stock and beans to the simmer over medium high heat.
• 9 once simmering, reduce heat to low and cook gently for 1 to 1 ½ hours or until beans are soft and cooked through.
• 10 once cooked, drain off liquid and move beans to a blender.
• 11 reserve cooking liquid.
• 12 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.
• 13 slowly drizzle in enough of the cooking liquid to make a smooth puree, about 4 to 6 tablespoons of liquid.
• 14 if puree is still too thick, add more cooking liquid, 1 tablespoon at a time until puree is smooth.
• 15 remove from blender and leave covered at room temperature.
• 16 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.
• 17 once cauliflower has softened, about 10 to 15 minutes, remove from heat and drain.
• 18 reserve milk.
• 19 in a blender, puree cauliflower on lowest speed, keeping the lid open slightly while covered with a towel to allow steam to escape.
• 20 slowly drizzle in 3 to 5 tablespoons of the milk and puree cauliflower until smooth.
• 21 strain cauliflower puree through a fine mesh sieve and leave covered at room temperature.
• 22 heat a large nonstick sauté pan over high heat.
• 23 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.
• 24 remove from heat and allow to rest at room temperature.
• 25 chop all but 2 shrimp into a fine dice.
• 26 peel skin from cooled beets and cut into a small dice.
• 27 mix yogurt and chives in a small mixing bowl until well incorporated.
• 28 in a small glass bowl or ramekin, begin layering the dip.
• 29 start out at the bottom with an even layer of the bean puree.
• 30 to that, add the crab, followed by the yogurt, the beets, cauliflower puree, and the chopped shrimp.
• 31 place the watercress leaves in the center of the shrimp layer.
• 32 cross the tails of the 2 remaining shrimp and place on the watercress leaves.
• 33 serve with whole wheat tortilla chips.