Five-Layer Mexican Dip

Five-Layer Mexican DipRecipe
Photo: John Montana; Styling: Lynn Miller

Serves 10

Cost per Serving:



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1 15 1/2-oz. can black beans, drained and rinsed
2 cloves garlic, chopped
1 small onion, chopped
1/3 cup chopped fresh cilantro
1/4 cup lime juice
1 teaspoon grated lime zest
1/2 teaspoon Tabasco sauce
1 teaspoon ground cumin
Salt and pepper
2 teaspoons taco seasoning
1 16-oz. container fat-free sour cream
3 avocados, peeled, pitted
1/3 cup chopped red onion
1 16-oz. jar salsa
1 1/2 cups shredded low-fat Cheddar
1/2 cup sliced black olives
1/4 cup sliced pickled jalapeños
Tortilla chips and crudités, for serving


Prep: 25 Minutes

1. In a food processor, puree beans, garlic, onion, cilantro, 2 Tbsp. lime juice, zest, Tabasco, cumin, salt, pepper and 2 Tbsp. hot water until smooth.

2. Stir taco seasoning into sour cream. In a large bowl, mash avocados until no large chunks remain. Stir in red onion, 2 Tbsp. lime juice, salt and pepper.

3. On a platter, layer bean mixture, sour cream, salsa and avocado mixture. Sprinkle with Cheddar and scatter olives and jalapeños over top. Serve with tortilla chips and crudités.

Created date

June 2009

Nutritional Information

Calories 226
Fat 10 g
Satfat 2 g
Protein 9 g
Carbohydrate 25 g
Fiber 7 g
Cholesterol 4 mg
Sodium 982 mg