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Five-Layer Mexican Dip

Photo: John Montana; Styling: Lynn Miller
Prep time 25 mins
Yield

Serves 10

Ingredients

  • 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

Nutrition Information

  • calories 226
  • fat 10 g
  • satfat 2 g
  • protein 9 g
  • carbohydrate 25 g
  • fiber 7 g
  • cholesterol 4 mg
  • sodium 982 mg

How to Make It

  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.