3-Layer Mexican Dip
Ingredients
- 1 15.5-oz can black beans, rinsed and drained
- 1/4 tsp salt
- 2 cloves garlic, minced
- 3 tsp lime juice
- 1 Tbsp plus 1 C Chobani Plain 0% Greek Yogurt
- 2 medium avocados, halved, seeded and peeled
- 1/2 tsp ground cumin
- 2 tsp chopped cilantro
- 1 tsp finely chopped jalapeño
- salt to taste
- 1 to 1 1/2 C homemade or store-bought salsa
Chobani Near You
Preparation
Put beans in a bowl and mash with fork until chunky-smooth. Stir in the salt, 1 tablespoon garlic, 2 teaspoons lime juice, and 1 tablespoon Chobani. Evenly spread mixture into base of serving bowl. Set aside.
Put avocado in bowl and coarsely mash with fork to desired chunky or smooth consistency. Stir in 1 cup Chobani, remaining lime juice, cumin, cilantro, jalapeño, and remaining garlic. Add salt to taste.
Evenly spread guacamole on top of black beans and then top with salsa. Serve immediately or refrigerate for 2 hours, but bring to room temperature before serving.
Great served with vegetables or tortilla chips.
Nutrition Information
Calories 152, Fat 6g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 361mg, Carbohydrate 14g, Fiber 5g, Sugar 2g, Protein 6g
Rate this Recipe