Slim 6 Layer Dip

lighter version of dip for app.

Category: Appetizers

Cuisine: Mexican

Ready in 15 minutes
by Christafarmershave

Ingredients

1 tbsp extra virgin olive oil

2 cloves roughly chopped garlic

2 15 ounce cans red kidney beans drained and rinsed

2 tsp chili paste or hot sauce

1 cup shredded cheddar cheese

1 cup sharp cheddar cheese, shredded

2 ripe avocados

salt

2 tsp fresh lemon juice

5 scallions white and green parts, thinly sliced

3/4 cup fresh cilantro

1 jalapeno, stemmed and thinly sliced

1 1/2 cups plain, greek yogurt

2 cups finely shredded romaine lettuce

3 ripe medium tomatoes diced


Directions

1. Heat the oil in a skillet over medium heat, add the garlic, beans and chili paste and heat until fragrant, about 3 minutes. Mash beans. Remove from heat and add 2 tbsp water and mash until somewhat smooth. Spread in a 2 quart glass casserole dish. 2. Scatter the cheese over the beans, Halve and pit the avocados; scoop out flesh and mash with lemon juice and 1 tsp salt. Spread over cheese. 3. Reserve some scallions, cilantro and jalapeno for garnish. Pulse the yogurt with the remaining scallions, cilantro and jalapeno in a food processor. Top with lettuce. Season with tomatoes. Top with reserved scallions, cilantro and jalapeno.

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