Five-Layer Mexican Dip

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


Serves 10

Cost per Serving:


Recipe from


Recipe Time

Prep: 25 Minutes

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


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


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.