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Photo by: Photo: John Montana; Styling: Lynn Miller

Five-Layer Mexican Dip

  • Yield: Serves 10

Ingredients

  • 1 none 15 1/2-oz. can black beans, drained and rinsed
  • 2 none cloves garlic, chopped
  • 1 none 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
  • none Salt and pepper
  • 2 teaspoons taco seasoning
  • 1 none 16-oz. container fat-free sour cream
  • 3 none avocados, peeled, pitted
  • 1/3 cup chopped red onion
  • 1 none 16-oz. jar salsa
  • 1 1/2 cups shredded low-fat Cheddar
  • 1/2 cup sliced black olives
  • 1/4 cup sliced pickled jalapeños
  • none Tortilla chips and crudités, for serving

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 226none
  • Fat: 10g
  • Saturated fat: 2g
  • Protein: 9g
  • Carbohydrate: 25g
  • Fiber: 7g
  • Cholesterol: 4mg
  • Sodium: 982mg
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Five-Layer Mexican Dip Recipe

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