Six Layers and a Chip Dip Recipe

Name: Six Layers and a Chip Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic; 2 teaspoons kosher salt; 1 (15-ounce) can black beans, drained and rinsed; 1 (15-ounce) can pinto beans, drained and rinsed; 2 teaspoons chili powder; 2 tablespoons water; 1 tablespoon extra-virgin olive oil; 2 cups lowfat shredded Cheddar; 2 ripe avocados, preferably Hass; 1 jalapeno, stemmed, finely chopped, (with seeds for more heat); 2 cups chopped romaine lettuce; 1 1/2 cups nonfat yogurt, preferably Greek; 1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish; 3 ripe medium tomatoes, diced; 5 scallions (white and green), thinly sliced; Baked tortilla chips, for dipping

Servings: persons

2 cloves garlic
2 teaspoons kosher salt
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
2 teaspoons chili powder
2 tablespoons water
1 tablespoon extra-virgin olive oil
2 cups lowfat shredded Cheddar
2 ripe avocados, preferably Hass
1 jalapeno, stemmed, finely chopped, (with seeds for more heat)
2 cups chopped romaine lettuce
1 1/2 cups nonfat yogurt, preferably Greek
1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish
3 ripe medium tomatoes, diced
5 scallions (white and green), thinly sliced
Baked tortilla chips, for dipping

1
On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
2
Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth.
3
Spread in the bottom of a 2 quart casserole or gratin dish, or in individual sized dishes, as desired.
4
Scatter the cheese over the beans.
5
Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl.
6
Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
7
Mix the yogurt with the cilantro and then spread over the lettuce.
8
Add a layer of tomatoes and finally scatter the scallions on top.
9
Chill until ready to serve.
10
Garnish with a few cilantro sprigs and serve with baked chips.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cloves garlic, 2 teaspoons kosher salt, 1 (15-ounce) can black beans, drained and rinsed, 1 (15-ounce) can pinto beans, drained and rinsed, and more.

Yes, Six Layers and a Chip Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Six Layers and a Chip Dip

How did you like this recipe?

Frequently Asked Questions