Six Layers And A Chip Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A very unique blend if beans,avocados,and lowfat cheese and yogurt,add up to delicious and healthier version of this dip. Ingredients:
2 cloves garlic |
2 tsp. kosher salt |
1/15 ounce can black beans,drained and rinsed |
1/15 ounce can pinto beans,drained and rinsed |
2 tsp. chili powder |
2 tablespoons water |
1 tablespoon extra virgin olive oil |
2 cups lowfat chedder |
2 ripr avocados/preferably hass |
1 jalapeno,stemmed,finely chopped(with seeds for more heat) |
2 cups chopped romaine lettace |
1 1/2 cups nonfat yogart,preferably greek style. |
1/2 cup fresh cilantro,leaces and some stems,roughly chopped/plus extra for garnish |
3 ripe medium tomatoes/diced5 scallions/white and green,thinly sliced. |
baked tortilla chips for dipping. |
Directions:
1. Directions:
2. on a cutting board,smash the garlic cloves
3. Sprinkle with 1 tsp. of the salt,and with the flat side of a knife.
4. Mash and smear the mixture to a course paste.
5. Put the garlic,beans,chili powder,water,and olive oil in the bowl of a food processor and blend until smooth.
6. Spread in the bottom of a 2 quart casserole or grtin dish,or in individual sized dishes,as desired.
7. Scatter the cheese over the beans,
8. Halve and seed the avocados,then mash the jalapeno and another tsp. os salt in a small bowl.
9. Spread the layer of avoado over the cheese,and scatter the lettace on top.
10. mix the yogurt with the cilantro and then spread over the lettace,
11. Add a layer oftomatoes and finally scatter the scallions on too.
12. Chill until ready to serve.
13. garnish with a few cilantro spigs.
14. Serve with baked chps.
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