SIX-LAYER DIP

SIX-LAYER DIP image

Yield 10 servings

Number Of Ingredients 16

2 cloves garlic
2 t kosher salt, divided
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
2 t chili powder
2 T water
1 T Extra Virgin Olive Oil
2 C low-fat shredded cheddar
2 ripe avocados, preferably Haas
1 jalapeno, finely chopped (seeds and ribs removed for less heat)
2 C chopped romaine lettuce
1 1/2 C nonfat yogurt, preferably Greek
1/2 C fresh cilantro, chopped, plus sprigs for garnish
3 ripe medium tomatoes, diced
5 scallions (white and green parts) thinly sliced
Tortilla Chips, for dipping

Steps:

On a cutting board, smash garlic cloves, sprinkle with 1 t salt, mash and smear mixture into a coarse paste. Put garlic, beans, chili powder, water and olive oil into the bowl of a food processor and blend until smooth. Spread in the bottom of a 10" platter or pie plate. Scatter cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and remaining teaspoon of salt in a small bowl. Spread the avocado over the cheese, then scatter the lettuce on top. Mix yogurt with the cilantro, then spread over the lettuce. Add a layer of tomatoes and scatter the scallions on top. Chill until ready to serve. Garnish with sprigs of cilantro and serve with tortilla chips.