Five-layer Mexican Dip

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 10
• 1 (15 ounce) can black beans, drained and rinsed
• 2 garlic cloves, chopped
• 1 small onion, chopped fine
• 1/2 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1 teaspoon lime zest, grated
• 1/2 teaspoon ground cumin
• salt and pepper
• 2 teaspoons taco seasoning
• 1 (16 ounce) container nonfat sour cream
• 3 avocados, peeled, pitted
• 1/3 cup red onion, chopped
• 1 (16 ounce) jar salsa
• 1 1/2 cups low-fat cheddar cheese, shredded
• 1/2 cup black olives, sliced
• 1/4 cup pickled jalapeno pepper, sliced
• tortilla chips, and crudites for serving

Recipe

• 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. stir in red onion, 2 t. lime juice, salt and pepper.
• 4 on a platter, layer bean mixture, salsa and avocado mixture. sprinkle with cheddar and scatter olives and jalapenos over top.
• 5 serve with tortilla chips and crudites.