This hearty layered bean dip is always a big hit at parties, but is also high in fiber and low in fat.
1 medium avocado, pitted (about 1 cup mashed)
1 tablespoon fresh lime juice
1 teaspoon lime zest
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 (15-ounce) can low-sodium black beans, rinsed and drained
1 teaspoon Tabasco
1/3 cup chopped red onion, divided
1 cup jarred salsa
1 cup reduced-fat sour cream
1/4 cup chopped tomato
1/4 cup chopped scallions
Large bag of tortilla chips for serving (such as Food Should Taste Good)
How to Make It
Mash avocado, lime juice, lime zest, and half of the salt and pepper in a bowl; set aside.
Mash beans, Tabasco, and remaining salt and pepper in another bowl.
Place black bean mixture on the bottom of a 4-cup crock or glass bowl. Layer avocado mash on top of beans, then sprinkle with 1/4 cup of the red onion. Top with salsa, then with sour cream. Top with chopped tomato, scallions, and remaining red onion.
Serve dip with tortilla chips.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
I made a few changes, I made my own black beans and added New Mexico Hatch Chile to it when I mashed them. Also I used homemade salsa, took this to a tailgate and everyone loved it. It was so fresh and very flavorful. Also, I didn't add the Tabasco since I used chile in my beans and also my salsa has some really good heat. So it had some really good heat. I will definately make again!