Photo: Six Layers and a Chip Dip Recipe
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
- 5 scallions (white and green), thinly sliced
- 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.
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By kmalone_6344552
knoxville, TN
on January 14, 2013
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I enjoyed this thoroughly.
By Loretta64
California
on January 12, 2012
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GREAT recipe! Thanks for sharing with everyone.
Loretta
By iheartcab
Pacific Northwest
on January 11, 2012
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The bean portion of this is now my go-to for a bean dip--so easy and so much better than the stuff from the can! I will sometimes add browned Mexican chorizo with the beans to make it nice and meaty. The great flavor of the chorizo really kicks up the dip.
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