Southwestern Layered Dip with Chips

Provided by Woman's Day

☆☆☆☆☆

Read Reviews (0)
Review This Recipe

Saved by 11 people
Viewed 274 Times
Shared 1 Times

Prep: 30 mins
Cook:
Ready in: 30 mins

Serves:

Ingredients

Bean Layer
16 oz each) lowfat refried black beans
1/4 cup chopped cilantro
1/2 tsp freshly grated lime peel
2 Tbsp fresh lime juice
1 Tbsp hot Mexican chili powder
1 tsp minced garlic
Guacamole layer
2 large, ripe Hass avocados
2 Tbsp fresh lime juice
2 Tbsp minced red onion
1 tsp salt
1 tsp hot-pepper sauce
1 Tbsp chopped cilantro
1 cup reduced-fat sour cream
1 cup (4 oz) preshredded Monterey Jack cheese blend
2 cups purchased refrigerated salsa
Garnish: cilantro sprigs and lime wedges
Serve with: assorted tortilla chips

Cooking Instructions

Bean Layer: Mix ingredients in a medium bowl. With a rubber spatula, mound in center of a 12-in. or larger square serving plate. Shape into a flat 9-in. square.

Guacamole Layer: Halve and seed avocados; scoop flesh into a medium bowl. Add lime juice, red onion, salt and hot sauce and mash until dip consistency with some small avocado chunks visible. Mound in center of bean layer; spread into a flat 8-in. square, letting some bean layer show around edges. Sprinkle guacamole with chopped cilantro.

Top with sour cream, letting some guacamole show, then sprinkle with cheese, letting some sour cream show.

To serve: Drain salsa in a strainer to remove excess juice; spoon 3 diagonal rows over cheese. Garnish with cilantro sprigs and lime wedges. Surround dip with chips.

Planning Tip: Can be made through Step 3 up to 1 day ahead. Cover and refrigerate.