Five-Layer Mexican Dip

Name: Five-Layer Mexican Dip
Ingredients: 1 (15 ounce) can black beans, drained and rinsed; 2 garlic cloves, chopped; 1 small onion, chopped fine; 12 cup fresh cilantro, chopped; 14 cup lime juice; 1 teaspoon lime zest, grated; 12 teaspoon ground cumin; salt and pepper; 2 teaspoons taco seasoning; 1 (16 ounce) container nonfat sour cream; 3 avocados, peeled, pitted; 13 cup red onion, chopped; 1 (16 ounce) jar salsa; 1 12 cups low-fat cheddar cheese, shredded; 12 cup black olives, sliced; 14 cup pickled jalapeno pepper, sliced; tortilla chips, and crudites for serving

17 ingredients

7 steps

Ingredients

1 (15 ounce) can black beans, drained and rinsed
2 garlic cloves, chopped
1 small onion, chopped fine
12 cup fresh cilantro, chopped
14 cup lime juice
1 teaspoon lime zest, grated
12 teaspoon ground cumin
salt and pepper
2 teaspoons taco seasoning
1 (16 ounce) container nonfat sour cream
3 avocados, peeled, pitted
13 cup red onion, chopped
1 (16 ounce) jar salsa
1 12 cups low-fat cheddar cheese, shredded
12 cup black olives, sliced
14 cup pickled jalapeno pepper, sliced
tortilla chips, and crudites for serving

Directions

1

In a food processor, puree beans, garlic, onion, clilantro, 2 T. lime juice, zest, Tabasco, cumin, salt and pepper and 2 T. hot water until smooth.
2

Stir taco seasoning into sour cream.
3

In larage bowl, mash avocados, until no large chunks remain.
4

Stir in red onion, 2 T. lime juice, salt and pepper.
5

On a platter, layer bean mixture, salsa and avocado mixture.
6

Sprinkle with Cheddar and scatter olives and jalapenos over top.
7

Serve with tortilla chips and crudites.