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!
Layered Spicy Black Bean and Cheddar Dip
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Total: 20 Minutes
Amount per serving
- Calories: 199
- Fat: 9.6g
- Cholesterol: 12mg
- Protein: 6g
- Carbohydrate: 23g
- Sugars: 2g
- Fiber: 6g
- Sodium: 345mg
- Saturated fat: 2.9g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 1.1g
- 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)
- 1. Mash avocado, lime juice, lime zest, and half of the salt and pepper in a bowl; set aside.
- 2. Mash beans, Tabasco, and remaining salt and pepper in another bowl.
- 3. 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.
- 4. Serve dip with tortilla chips.
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Layered Spicy Black Bean and Cheddar Dip Recipe at a Glance
- COURSE: Main Dishes
- PUBLICATION: Health