Five-Layer Mexican Dip

Ingredients

• 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

Directions

1. 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. 2

   Stir taco seasoning into sour cream.

3. 3

   In larage bowl, mash avocados, until no large chunks remain. Stir in red onion, 2 T. lime juice, salt and pepper.

4. 4

   On a platter, layer bean mixture, salsa and avocado mixture. Sprinkle with Cheddar and scatter olives and jalapenos over top.

5. 5

   Serve with tortilla chips and crudites.