Layered Spicy Black Bean and Cheddar Dip

Mmmm…. black beans and avocado together in one bowl! Can’t wait to dig in to this spicy dip from The CarbLovers Diet Cookbook, from the editors of Health. Just in time for the Academy Awards this weekend.

Prep: 20 minutes
Total time: 20 minutes
Makes 8 servings

1 medium avocado, pitted (about 1 cup mashed)
1 tablespoon fresh lime juice
1 teaspoon lime zest
1/4 teaspoon salt, divided
1 (15-ounce) can low-sodium black beans, rinsed and drained
1 teaspoon Tabasco
1/3 cup chopped red onion, divided
1 cup jarred salsa
1 cup reduced-fat sour cream
1/4 cup chopped tomato
1/4 cup chopped scallions
Large bag of tortilla chips for serving (such as Food Should Taste Good)

1. Mash avocado, lime juice, lime zest, and half of the salt and pepper in a bowl; set aside.
2. Mash beans, Tabasco, and remaining salt and pepper in another bowl.
3. Place black bean mixture on the bottom of a 4-cup crock or glass bowl. Layer avocado mash on top of beans, then sprinkle with 1/4 cup of the red onion.  Top with salsa, then with sour cream.  Top with chopped tomato, scallions, and remaining red onion.
4. Serve dip with tortilla chips.

Serving size: 1/2 cup dip and 5 chips
Calories 199; Fat 9.6g (sat 2.9g, mono 4.9g, poly 1.1g); Cholesterol 12mg; Protein 6g; Carbohydrate 23g; Sugars 2g; Fiber 6g; RS 0.7g; Sodim 345 mg

Recipe republished with permission.