SIX LAYERS AND A CHIP DIP

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 2 cloves garlic
  • 2 teaspoons kosher salt
  • 1(15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 2 teaspoons chili powder
  • 2 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • 2 cups lowfat shredded Cheddar
  • 2 ripe avocados, preferably Hass
  • 1 jalapeno, stemmed, finely chopped, (with seeds for more heat)
  • 2 cups chopped romaine lettuce
  • 1 1/2 cups nonfat yogurt, preferably Greek
  • 1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish
  • 3 ripe medium tomatoes, diced
  • Baked tortilla chips, for dipping

Directions

  • On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth.
  • Spread in the bottom of a 2 quart casserole or gratin dish, or in individual sized dishes, as desired.
  • Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl.
  • Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
  • Mix the yogurt with the cilantro and then spread over the lettuce.
  • Add a layer of tomatoes and finally scatter the scallions on top.
  • Chill until ready to serve.
  • Garnish with a few cilantro sprigs and serve with baked chips.

Notes

Categories: Appetizer  Beans  Dairy  Dinner Party  Dip  Potluck 
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