Five-Layer Mexican Dip

Five-Layer Mexican Dip
Photo by John Montana

Ingredients

  • 1 16-oz. container fat-free sour cream
  • ¼ cup sliced pickled jalapeños
  • 1 15 1/2-oz. can black beans, drained and rinsed
  • ½ teaspoon Tabasco sauce
  • 1 teaspoon ground cumin
  • 1/3 cup chopped fresh cilantro
  • 2 cloves garlic, chopped
  • + 11 more ingredients
    • 1 ½ cups shredded low-fat Cheddar
    • 2 teaspoons taco seasoning
    • Salt and pepper
    • ¼ cup lime juice
    • 1 small onion, chopped
    • 1/3 cup chopped red onion
    • 1 teaspoon grated lime zest
    • 1 16-oz. jar salsa
    • ½ cup sliced black olives
    • Tortilla chips and crudités, for serving
    • 3 avocados, peeled, pitted

1. In a food processor, puree beans, garlic, onion, cilantro, 2 Tbsp. lime juice, zest, Tabasco, cumin, salt, pepper and 2 Tbsp. hot water until smooth. 2. Stir taco seasoning into sour cream. In a large bowl, mash avocados until no large chunks remain. Stir in red onion, 2 Tbsp. lime juice, salt...

View full recipe at My Recipes

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